Ingredients
Focaccia croutons Yield: 100g of crutons
Directions
Focaccia croutons
- Tear day old focaccia into large pieces
- Toss focaccia pieces in extra virgin olive oil and kosher salt
- Char in wood oven or deck oven
- Allow to fully cool
- Note: Croutons can be prepped once per day
Ingredients
Stone Fruit and Stracciatella Salad Yield: One Salad
- 100 g Focaccia croutons
- 11 g White balsamic vinegar
- 11 g Basil oil
- 4 oz Stracciatella
- 150 g Stone Fruit minimum three varieties, approx. 1/3 of 3 large stone fruit
- 7 g Calabrian chilies in oil
- 11 g Red onion
- 6 Mint leaves, fresh torn
- Maldon Salt to taste
- Olive Oil to finish
Directions
Stone Fruit and Stracciatella Salad
- Toss 100g focaccia croutons, 11g white balsamic vinegar and 11g basil oil together.
- Plate the croutons in a medium bowl with a little empty space in the middle of the bowl.
- Pipe 4oz Grande Stracciatella into the empty space
- Oblique cut 150g (three varieties) of stone fruit (so they're interesting and have more surface area).
- Combine 7g Calabrian chilies, 11g red onion and 6 mint leaves in a mixing bowl and season with Maldon salt and coat with olive oil.
- Plate on top of the croutons and around the center mound of stracciatella.
- Finish with a drizzle of olive oil on the stracciatella.