Chilled Wagyu Shabu Shabu Panzanella Salad And Basil Pearls Recipes

GRILLED PANZANELLA SALAD WITH PEACHES AND FENNEL

Steps:

• Cut a large piece of Reynolds Wrap® Non Stick Aluminum Foil and firmly fit it over the grill grate. Heat the grill to medium heat.
• While the grill is heating, make the dressing. To a shallow bowl, add the shallot, vinegar, maple syrup, and a couple pinches of salt and pepper to taste. Let the mixture sit until the shallots are tender, about 10 minutes. Add 4 tablespoons of the oil and whisk until the dressing is mixed and blended. Set aside.
• Cut the garlic clove in half. Gently rub both sides of each slice of bread with the cut side of the garlic. Using 1 tablespoon of oil, lightly brush each side of the bread.
• Place the bread on the hot grill and cook until toasted and firm, about 7 to 10 minutes. Remove the bread and let cool.
• Brush the peaches with the remaining tablespoon of oil and sprinkle with a couple pinches of salt. Place the peaches on the foil-covered grill and cook until lightly browned but firm, about 4 to 5 minutes. Remove from heat and set aside.
• In a large serving bowl, toss together the arugula and basil. Tear the bread into large chunks and add to the bowl. Add the peaches and fennel. Mix in the dressing and give everything a thorough toss.

TOMATO BASIL PANZANELLA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes over a baking sheet.
• Bake bread cubes in the preheated oven until lightly browned, about 15 minutes, stirring occasionally.
• Whisk olive oil, vinegar, lemon juice, parsley, and salt in a large bowl. Fold in toasted bread, tomatoes, onion, olives, basil, and Parmesan cheese until vinegar dressing is evenly distributed.

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.

PANZANELLA SALAD WITH BACON, TOMATO AND BASIL

Steps:

• Preheat oven to 350º.
• Combine first 5 ingredients in a bowl; stir with a whisk.
• Add tomato, onion, basil and bacon; toss well. Set aside.
• Arrange bread cubes in a single layer on baking sheet. Lightly coat bread with cooking spray.
• Bake at 350º for 15 minutes or until toasted; cool.
• Add bread and lettuce to tomatoes; toss gently to combine.
• Serve immediately.