Charleston Salads Recipe List

Circa 1886

149 Wentworth Street, Charleston, SC 29401

Tomato Salad with Balsamic Espuma

Serves 4

Ingredients for Tomato Salad

4 ea. Ripe Heirloom Tomatoes
200 ml Balsamic Vinegar
300 ml Water
5 ea Sheets of Geleatin
¼ cup fructose or sugar
½ cup Micro Basil or Fresh Basil sprigs
¾ cup Panko Style Bread Crumbs
Olive Oil
Fresh Ground Pepper

Method for Tomato Salad

• Gently cut an X on the bottom of each tomato with a pairing knife.
• Bring a pot of water to a boil large enough to drop the biggest tomato in and submerge it.
• Get a large bowl of ice water again large enough for the biggest tomato.
• Once the water has come to a boil gently lower a tomato into it for about 30 seconds.
• Pull it from the hot water and drop it into the ice water for about 3 minutes.
• Continue to do this until all of the tomatoes have been done. The skin will loosen on the tomato and can be pulled off.
• Pull off the skins and slice or cut it to your desired way. Reserve for use.

Method for Balsamic Espuma

This next step makes the “espuma” or foam in Spanish. This particular foam is nice and thick and should be made a day ahead. You will also need an iSi container (iSi Cream Profi Whip) They can be found at this website

• To make the foam place the 5 sheets of gelatin into 300ml of cold water. It must be cold.
• In a small sauce pan place the 200ml of balsamic vinegar and fructose or sugar.
• Gently heat this until the sugar has dissolved.
• Once done pull the gelatin from the water and place it in the vinegar.
• Stir until melted.
• Combine the vinegar and water together and pour this into the whip cream canister.
• Screw the lid onto it and charge it with one charger.
• Shake the canister and place it in a container of ice water.
• Pull it out from time to time and continue to shake it.
• Do this until the canister feels completely cold then place it in the fridge overnight.
• Turn your oven to 350° and place the bread crumbs into a bowl.
• Drizzle them with about 1tbsp of Olive oil and add a ¼ tsp of fresh ground black pepper to it stirring until it is completely mixed. Season with a pinch of salt.
• Spread this onto a baking sheet and bake for 5 – 10 minutes or until browned lightly. Cool to touch.

To Serve

• Place your tomato on a plate and give your balsamic espuma a good shake.
• Turn the canister upside down and gently squeeze the trigger to release the foam.
• Make a small spiral onto the plate.
• Sprinkle it with the bread crumbs and garnish it with a drizzle of olive oil and the basil. Enjoy!

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