February 26, 2018
AVOCADO GRILL’S GREEN TOMATO SALAD
Inspired by the sun and sea that is Chef Julien Gremaud’s St. Tropez heritage. Avocado Grill is a celebration of South Florida’s local, vibrant flavors. Each day’s menu offers a new world of possibilities created from ultra-seasonal ingredients. There are two locations, one in West Palm Beach and newly opened restaurant in Palm Beach Gardens.
The Avocado Grill
Ingredients (serves 1)
•2 green tomatoes, sliced 1/4-1/2 inch thick
•1/2 cup diced red seedless watermelon
•1/4 cup corn grilled, and removed from the cob
•2 tbsp. crumbled goat cheese
For the breading:
•2 cups Panko bread crumbs
•2 tbsp. chopped parsley
•2 tbsp. chopped chives
•1 tbsp. smoked paprika
•1 tsp. minced shallot
•1 tsp. minced garlic
•Salt and pepper to taste
Combine all ingredients.
•2 eggs, beaten
•Flour for dredging
•In a bowl, mix panko breadcrumbs, parsley, chives, paprika, shallot, and garlic and set aside. Dredge green tomato slices in flour and then the beaten eggs. Transfer to the breading and coat thoroughly. Set aside. Heat oil (just enough to submerge the tomatoes) to 350 degrees.
•Working in small batches, drop the tomato slices into the preheated oil and fry until crispy and golden brown, about 1 minute. Using a metal spoon, flip the slices over to ensure even browning. Transfer to a paper towel and season with salt and pepper.
•After all slices are fried, place on a plate and top with watermelon, corn, and goat cheese. Drizzle dressing over the salad to taste.
For the dressing:
•1/4 cup sherry vinegar
•1 bunch fresh basil
•1 cup plain greek yogurt
Pick the leaves off one bunch of basil. Bring a small pot of water to a boil. In a small bowl, add ice and water. Blanch the basil leaves for 30 seconds and transfer to ice water. Once cool, remove and squeeze out as much liquid as possible. Add the vinegar and basil to a blender and blend on high for 30 seconds until smooth. Remove from blender with a rubber spatula and fold basil/vinegar puree into the yogurt. Reserve dressing.
Photo and article credit Palm Beach Illustrated
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