I did a dinner for Eat for Equity the other night. It was a three course vegetarian dinner and I made a salad based off of a salmon ceviche dish I made a while back. It uses a cool tapioca technique that I learned from the dinner we did at Governor in Brooklyn. Enjoy!
- 2 lbs large carrots
- ½ cup small pearl tapioca
- 1 shallot (minced)
- 1 watermelon radish thinly sliced on the mandolin
- 1 cup grapefruit juice
- 1 tablespoon honey
- 3 tablespoons fish sauce
- 2 tablespoons coriander seeds
- 2 tablespoons butter
Blanch the carrots in salt water for 10 minutes. Remove from the water and let them cool at room temperature.
Bring water to a boil. Add tapioca and cook for 5 minutes. Pour through a strainer and run cold water through the tapioca, swishing it around with your fingers. After it has cooled, add ½ cup grapefruit juice and 2 tablespoons of fish sauce. Let sit for 10 mintues.
Peel the blanched carrots and cut them into a small dice. Mix the minced shallot, tapioca, additional fish sauce, honey and grapefruit juice with the carrots.
Fry 2 tablespoons of coriander seeds in 2 tablespoons of butter. Let the butter turn slightly brown before adding the coriander, then turn the heat down and let the seeds cook for 1 minute. Then strain and salt liberaly.
Garnish the carrot/tapioca mixture with the grapefruit segments, microgreens, sliced watermelon radishes and some microgreens. Serves 4.