HEART OF PALM, TOMATO AND BASIL TARTAR
(4 servings)
•4 ROMA TOMATOES (SEEDED AND CUT BRUNIOSE)
•3 FRESH HEART OF PALM
•¼ CUP BASIL (CUT CHIFFONADE)
•1 TBLS. GRATED PARMESAN CHEESE
•2 TBLS. EXTRA VIRGIN OLIVE OIL
GENTLY MIX ALL INGREDIENTS IN A BOWL AND SEASON WITH SALT AND PEPPER. USING A RING MOLD,
PLACE ¼ OF THE MIXTURE IN AND GENTLY PACK DOWN. REMOVE THE MOLD, AND GARNISH WITH FIELD
GREENS, OR MICRO GREENS.
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BY: CHEF STEPHEN JOHNSTON