Stravecchio Tuile with Summer Berry Salad
When it comes to using fresh fruits and greens, Odessa Piper stands out. Here she offers a sweet twist on the appetizer salad, placing the greens in cheese cups and combining them with fresh berries and berry sauce. She notes that she adds red currants to the sauce for their tart flavor, and blueberries for the pectin to thicken the sauce.
Ingredients
- Stravecchioi Cheese - 1-1/3 cups, freshly grated (alt. Parmesan cheese)
- Thyme Sprigs - 2, stemmed and chopped
- Oregano Flowers - 1/3 cup, roughly chopped
- Oregano Leaves - 1/3 cup
- Dill frond - 1, chopped
- Berry Sauce
- Red Currants - 1/2 cup
- Blackberries - 1/2 cup
- Blueberries - 1/2 cup
- Raspberries - 1 cup
- Black Currants - 1/4 cup
- Sugar - 4 teaspoons
- Red Wine - 1 cup
- Fruit Liqueur - 1 teaspoon
- 1 teaspoon
- Grapeseed Oil - 1/4 cup
- Rice Wine Vinegar - 1 tablespoon
- Salt and freshly ground pepper to taste
- Mixed baby greens - 2 handfuls
- Grapeseed Oil - 2 tablespoons
- Rugosa Rose - petals from 1 rugosa rose
- Thyme Sprigs - 1, stemmed and chopped
- Oregano flowers and leaves - 1/4 cup, roughly chopped
- Dill Frond - 1, pulled to small pieces
- Raspberries - 1 cup
- Blueberries - 1/2 cup
- Blackberries - 1 cup
- Strawberries - 4 large
Instructions
To make the cheese tuiles: Preheat the oven to 350 F. Line a baking sheet with a silicone liner. Place four 6-inch ring molds on the prepared baking sheet and spread 1/3 cup of grated cheese in each. Combine the herbs and sprinkle the cheese liberally. Bake until golden and melted, about 5 minutes. Remove from the oven and let cool enough to handle. Place four small bowls upside down on a work surface. Drape a melted cheese circle over each, pressing it downward to form a cup. Let cool completely. The cups may be made ahead of time and kept in a cool, dry place until ready to serve.
To prepare the sauce: Place the berries, 2 tablespoons of the sugar, and wine in a saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the sauce has thickened to a syrup. Adjust sweetness with the remaining sugar. Stir in the fruit liqueur. Strain through a fine-meshed sieve. Set aside.
To prepare the salad: Whisk the grapeseed oil and vinegar together until emulsified. Adjust to taste with salt and pepper. Toss the greens in a little of the vinaigrette.
To serve: Whisk 2 tablespoons of grapeseed oil into the berry sauce to add shine. Place a tuile on each serving plate. Fill with dressed salad greens and top with rose petals and chopped herbs. Drizzle with berry sauce. Arrange a variety of berries on the plates around the tuiles and drizzle with vinaigrette and berry sauce. Cut the strawberries into narrow vertical strips, leaving them attached at their green stems. Fan a strawberry on each plate.
