TOSSED SALAD AND SCRAMBLED EGGS INSPIRED BY FRAISER

For the Tossed Salad

Combine greens, chopped tomatoes, olive oil, and lemon juice in a mixing bowl.

Toss to combine, set aside.

For the Scrambled Eggs

Crack whole eggs in a bowl, season with kosher salt.

Then, beat with a fork until homogenous.

In a nonstick pan, over medium-low heat, melt butter until runny.

Add eggs and scramble by slowly dragging a rubber spatula across the bottom of the pan ensuring that when curds form, they’re big and soft.

For the Serving

Plate aside Tossed Salad and sprinkle with freshly ground black pepper & serve immediately.

For the Parmesan Espuma

Combine sodium citrate, xanthan gum, freshly grated aged parmesan, and kosher salt in a small bowl.

In a medium saucepan over medium-low heat, add milk and heavy cream. Bring to a simmer then kill the heat.

Immediately add the cheese mixture and purée with an immersion or high-powered blender until thin and smooth.

Filter the cheese sauce into a whipped cream siphon using a fine mesh sieve. Charge with nitrous cartridge and refrigerate until ready to use.

For the Homemade Croutons

Preheat oven to 200°F

Slice and remove soft insides of half a loaf of pane rustico, reserving half for later use.

Transfer the insides to a food processor and process until just crumbled and fluffy. Transfer breadcrumbs to a rimmed baking sheet and spread evenly.

Transfer rimmed baking sheet to the preheated oven, and bake dry for 7 to 10 minutes, tossing to avoid browning.

Meanwhile, make the vinaigrette.

For the Vinaigrette

In a mixing bowl, add lemon juice, champagne vinegar, extra virgin olive oil, Dijon mustard, honey, minced shallot, chopped anchovy filet or anchovy pate, small garlic clove, kosher salt, and ground white pepper.

Beat using a fork until homogenous, forming a vinaigrette.

Cover and transfer to fridge until ready to use.

Check on the breadcrumbs and remove from the oven. Set aside for later use.

For the Tomato Mosaic

Line a rimmed baking sheet with parchment paper

Slice multicolored tomatoes into equally thick slices and transfer to prepared baking sheet.

Lightly salt and rest for 10 minutes then blot dry with paper towels to prevent color bleed.

Using a ruler, a sharp knife, and precision, cut each tomato slice into equally-sized squares, about 2 x 2 cm, keeping as much of the tomato intact as possible.

Return the tomato squares to a baking sheet, then, using Chef’s tweezers or fingers, plate tomato squares on a rectangular serving plate in a multicolored mosaic pattern alternating colors.

Replace a few tomato squares with halved multicolored cherry tomatoes for variety.

For the Balsamic Vinegar Pearls

Chill canola oil in a spouted container until frosty cold.

Once the canola oil is thoroughly chilled, tiny whisk agar agar with vinegar and water in a medium saucepan over medium-low heat. Bring to a simmer then let cool slightly.

Then, transfer to a small dropper bottle while the mixture is still slightly warm, and gently drip some drops into the chilled canola oil until no more dressing remains in the dropper bottle. The drops should form into bouncy, solidified Balsamic Vinegar Pearls.

Drain the oil using a fine mesh sieve, gently rinse the Balsamic Vinegar Pearls with cold water and reserve in a small bowl of cold water in fridge until ready to use.

For the Toast Soldiers

Using the remaining half of the pane rustico bread loaf, slice into thick, crustless sticks, reserving scraps for breadcrumbs

Then, heat a high-walled saucepan of frying oil to around 400 °F and fry for less than a minute until crispy and golden. Lightly salt and keep warm until ready to serve.

For the Homemade Croutons Continued

Transfer dried breadcrumbs to a nonstick pan with butter and a sprinkle of kosher salt and freshly ground pepper. Toast and toss over medium-high heat until golden brown and fried.

Transfer toasted breadcrumbs to a small bowl and add freshly grated Romano Cheese.

Spread out evenly on a rimmed baking sheet to keep the Homemade Croutons crisp.

For the Vinaigrette Foam

Combine Vinaigrette with water in a tall spouted container along with soy lecithin powder.

Blend using an immersion blender from the bottom of the mixture through to the top to form a foamy vinaigrette. Reserve for later use.

For the Scrambled Eggs

Crack eggs in a tall spouted container with a pinch of salt and a splash of water.

Then, using an immersion blender, blitz the eggs until ultra smooth and homogenous.

Once puréed, pass the egg mixture through a fine mesh sieve into a cold, nonstick pan. Add butter.

Turn heat on low and begin to cook the eggs, stirring constantly with a rubber spatula until the eggs come together into very fine curds. This process will take 18-20 minutes, low & slow. The final scrambled eggs will resemble a custard.

Remove from heat, then mix in crème fraîche.

Prepare immediately for serving.

For the Serving

Balance tiny Rediko leaves atop the Tomato Mosaic, then drape the Vinaigrette Foam over the leaves before topping with a sprinkle of Homemade Croutons, dollops of Whipped Parmesan Espuma, Balsamic Pearls, microbasil leaves, and a final few breadcrumbs.

Stack the Toast Soldiers in a crosshatch tower. Then, drape the Scrambled Eggs overtop.

Top with a dollop of crème fraîche and Calvisius Siberian Sturgeon Caviar. Finally, garnish with finely chopped chives.

Serve immediately.