Fig-&-Watermelon-salad
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What's This?

Chef Jason Tilmann has had a prolific culinary career. He studied with celebrity chefs such as Iron Chef Morimoto, Ming Si, and David Burke.  In New York, he has graced the kitchens of Union Square Cafe, Daniel, and Le Cirque. He has worked not only in the US, but also Singapore and Japan, and is back in the US, in New York City, leading the kitchen at Triomphe. When asked about his cooking philosophy, Tilmann says, “I strive to create the perfect bite using salt, sweetness and textures, to create harmony in your mouth. Being able to taste the entire dish reflects my vision.”

Mission Fig & Watermelon Salad with Prosciutto, Burrata and Chive Vinaigrette

Ingredients:

8 Oz Burrata, sliced
2 Cup Seedless Watermelon, diced
4 Oz Prosciutto, thinly sliced
6 Pc Fresh Mission Fig, quartered
½ Cup Fresh Chive, finely chopped
3 Tbls Red Wine Vinegar
4 Tbls Extra Virgin Olive Oil
Kosher Salt, to taste
Cracked Black Pepper, to taste
2 Tbls Microgreens, for garnish


Method:

1. On a platter, arrange the Burrata, Watermelon, Ham and Fig in an alternating pattern and season with Salt and Pepper.
2. In a food processor, add Red Wine Vinegar, Extra Virgin Olive Oil, Chives, Salt and Pepper and pulse until desired consistency
3. Drizzle platter with the vinaigrette
4. Garnish with Microgreens

Triomphe is located at 49 West 44th street NYC, NY 10036 (212) 453-4233

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena

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