Pickled Ramp, Strawberry and Green Pea Salad

Ingredients

Yield:

4 servings

• Green Pea Purée

  • 200g Freshly Shucked Peas
  • 15g Shallot
  • 5g Garlic
  • 8 Mint Leaves
  • 60mL Cold Water
  • 60mL Extra Virgin Olive Oil
  • Salt (to taste)

• Pickled Ramps

  • 500 g Fresh Ramps
  • 30g Salt
  • 90g Sugar
  • 500mL Water
  • 300mL Apple Cider Vinegar
  • 5g Chili Flakes
  • 3 Bay leaf
  • 10g Mustard Seed

• Burnt Leek Oil

  • 1 Leek (cut in half and washed thoroughly)
  • 250mL Olive Oil
  • Salt (to taste)

• Putting It All Together

  • 2 large Heirloom Tomatoes
  • 200g Roasted Corn Niblets
  • 12 Compressed Strawberries
  • 30mL Olive Oil
  • Salt and Pepper
  • 12 pieces Pickled Ramps
  • Green Pea Purée (in a squeeze bottle)
  • 30mL Burnt Leek Oil
  • Freeze Dried Corn (optional)
  • Micro Greens

Preparation

Difficulty:

Medium

Time:

30 Minutes

Total Time:

 

1. Green Pea Purée

   1. Sautée the shallot and garlic in a small amount of olive oil on medium with no colour.
   2. Add the peas and the seasoning.
   3. Once the peas are cooked, remove them from the pan and transfer them to a tray in a thin layer to cool.
   4. Purée in a blender with the cold water and mint until smooth.
   5. Keep the blender moving and slowly drizzle the remainder of the olive oil to emulsify it into the peas.

2. Pickled Ramps

   1. Bring all the ingredients except the ramps to a boil in a sauce pot.
   2. Once the sugar and salt have completely dissolved, add the ramps and cook on simmer until tender.
   3. Cool and reserve for later.

3. Burnt Leek Oil

   1. Grill the leek on the BBQ until completely black and cool.
   2. Blitz the leek into an ash in the coffee grinder.
   3. Mix with the remainder of the ingredients and let sit for a few hours.
   4. Pass through cheesecloth to remove the chunks.

4. Putting It All Together

   1. Place different sized dots of the green pea purée on the plate.
   2. Then toss the wedges of heirloom tomato in olive oil and the salt and pepper.
   3. Garnish the rest of the plate rustically with the roasted corn, tomatoes, strawberries, ramps, freeze dried corn, and micro greens.
   4. Drizzle a small amount of the black leek oil around the plate.
   5. ENJOY!!