Chilled Wagyu Shabu Shabu Panzanella Salad And Basil Pearls Recipes

SAGA WAGYU PANZANELLA

Steps:

• Preparation:
• For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste. Season with salt and pepper.
• Keep cold until ready for use.
• Preparation:
• Keep one quart kelp stock at 160 degrees F. Chill the other quart.
• Gently dip a slice of wagyu beef into the warm broth until cooked medium rare. Remove and place into the chilled broth.
• Basil Caviar:
• 110 grams sugar
• Preparation:
• In a blender, combine water and calcium chloride and blend for 20 seconds. Reserve in a bowl.
• In a sauce pot, combine sugar and water, bring to a boil. Remove from hear and add basil. Puree for 1 minute until bright green and then add sodium alginate.
• Strain this liquid and add to the caviar tray and dispense into calcium bath. Remove the caviar once they form and rinse in clean water.
• Plating:
• Place panzanella salad in a bowl, top with chilled wagyu slice and basil caviar.

GRILLED PANZANELLA SALAD

Steps:

• Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
• Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
• Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
• Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.