I came up with the idea for this salad pretty easily as I knew these foods would all go together really well. But I struggled a bit with figuring out how I was going to plate it to make it look interesting and different. I didn't want to just dice everything and pile up as that would be a little boring. So I decided that I would just start cutting things up and see what happened. And as I cut everything just came together. As I shaved the corn from the cob some of it fell in chunks which looked cool. As I sliced a peach differently than I normally would I noticed a burst of red in the center of some of the pieces. And when slicing a big orange heirloom I found packets of seeds stuck together in a way that is not very common. The food kind of showed me what it wanted me to do with it.
I took my peach slices and punched out circles with a small ring mold. I marinated the peach rounds and the red sweet corn chunks in some sherry vinegar for about ten minutes, allowing them to soak up some of the flavor. I also punched out some tomato cylinders with a small apple corer. This idea did not just come to me like the others, however, I ripped it off of Daniel Humm.
I arranged these things on the plate, along with the untreated tomato "packets". I sprinkled some maldon salt on the peach rounds and laid some red basil flowers and leaves on each component. I scattered some crumbled feta cheese around and added some drops of basil oil to finish.
Product:
Organic Red Sweet Corn - Culton Organics
Sustainably Grown Peaches - Three Springs Farm
Organic Red Basil - Root Mass Farm
Sustainably Grown Heirloom Tomatoes - Three Springs Farm
I took my peach slices and punched out circles with a small ring mold. I marinated the peach rounds and the red sweet corn chunks in some sherry vinegar for about ten minutes, allowing them to soak up some of the flavor. I also punched out some tomato cylinders with a small apple corer. This idea did not just come to me like the others, however, I ripped it off of Daniel Humm.
I arranged these things on the plate, along with the untreated tomato "packets". I sprinkled some maldon salt on the peach rounds and laid some red basil flowers and leaves on each component. I scattered some crumbled feta cheese around and added some drops of basil oil to finish.
Product:
Organic Red Sweet Corn - Culton Organics
Sustainably Grown Peaches - Three Springs Farm
Organic Red Basil - Root Mass Farm
Sustainably Grown Heirloom Tomatoes - Three Springs Farm