REINVENTED GREEK SALAD

Difficulty

3/5

Prep time

30 min

Total time

1 hour 30 min

INGREDIENTS

DIRECTIONS

•

Used technique:

SPHERIFICATION

1/2 cup

(125 ml)

radishes

3/4 cup

(190 ml)

cucumbers

1 tbs

(15 ml)

parsley

1 tbs

(15 ml)

dill

1 cup

(250 ml)

plain yogurt

to taste

salt + pepper

garlic clove

2 tbs

(30 ml)

lemon juice

2 cups

(500 ml)

water

1/2 tsp

(2.5 ml)

CALCIUM LACTATE

1 sachet

(2 g)

SODIUM ALGINATE

to taste

shiso leaves

to taste

pistachios + raspberries

Salad

1. Julienne radishes and cucumbers, chop parsley and dill and combine in a bowl. Set aside.

Yogurt Spheres

2. Finely chop garlic. Combine all ingredients in a bowl, except for water. Warm up 1 tbs (15 ml) of water and combine with calcium lactate. Stir until the calcium lactate is fully diluted, then incorporate it to the yogurt mixture. Pour mixture into small, demi-spherical molds and let sit in the freezer for 1 hour or until the spheres are frozen.

3. In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium alginate in water. Let sit for 15 minutes, then warm briefly in a microwave oven.

4. Unmold frozen yogurt spheres in alginate bath. Let sit for 3 minutes while gently stirring once in a while to prevent the spheres from touching.

5. Fill a medium-sized bowl with water. Using a slotted spoon, delicately collect the spheres and briefly rinse them in the water, then remove excess water from each sphere by applying a piece of paper towel on the bottom of the spoon. Reserve.