Grilled Portobello, Heirloom Tomato, Cipolline, Artichoke, and Asparagus
Instructions:
- Serves: 4
- 4 portobello caps, stem removed and black scraped off inside
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 yellow heirloom tomato, sliced medium
- 1 red heirloom tomato, sliced medium
- 16 grape tomatoes, yellow and red, peeled
- 2 cooked Roma artichokes
- 8 spears grilled asparagus
- 12 roasted cippoline onions
- 1 loaf semolina bread, with crust removed and sliced
- 2 Tbsp extra virgin olive oil
- 4 slices Carrot Bacon
- 1 zucchini, sliced thin
- 2 lemons
- 1/2 cup extra virgin olive oil
- 2 minced garlic cloves
- 2 sprigs thyme, picked
- 2 Tbsp simple syrup
- 1 Tbsp olive oil
- ½ cup fresh fava beans
- 2 shallots, sliced thin
- 6 Tbsp soft Brie cheese
- To taste, kosher salt and ground black pepper
- 2 Tbsp Balsamic Reduction
- Mix oil and vinegar, and brush the mixture on the portobello caps. Grill for 3–4 minutes on each side. Reserve.
- Ensure that the tomatoes, onions, asparagus and artichokes are at room temperature, and place them on a baking tray.
- Brush the bread slices with olive oil, and grill 1–2 minutes per side. Reserve.
- Grill thin zucchini slices for 1–2 minutes per side.
- For dressing, in a stainless steel bowl add lemon juice, olive oil, garlic, thyme and simple syrup. Whisk very well or use a blending stick.
- In a small sauté pan add oil and then shallots, sauté until soft.
- On toast, spread the Brie cheese, top with warm shallots, then fava beans.
- Brush well all the vegetables on the tray with the dressing.
- Season with salt and pepper.
- On a plate, place a portobello cap sliced or unsliced, followed by artichoke, sliced tomatoes, grape tomatoes, and asparagus.
- Wrap onions with zucchini slices and place them on the plate. Garnish the plate with the carrot bacon and the fava bean toast.
- Drizzle the plate with the Balsamic Reduction.