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Welcome to Gardens to Tables Recipes Soups and Salads Salad of Marinated Toybox Tomatoes with Haas Avocado, English Cucumber, Coriander and Sweet Corn Pudding
Salad of Marinated Toybox Tomatoes with Haas Avocado, English Cucumber, Coriander and Sweet Corn Pudding Print E-mail
Written by Chef Eric Haugen   

Chef Eric HaugenMakes 6 Servings

Ingredients:
48 each, Toybox Tomatoes (cherry tomatoes will work too)
2 ounces, Champagne vinegar
1/4 teaspoon, granulated sugar
4 ounces, extra virgin olive oil
1 teaspoon, shallot, minced
1 each Haas avocado, ripe
1 each, English cucumber, peeled, seeded, 1/2" dice
1 each, lime
30 each, coriander leaves
8 ears, sweet corn, husks removed
Kosher salt
Fleur de sel or sea salt
Fresh ground pepper

Method:
1. For the tomatoes, bring a large pot of lightly salted water to a boil. Have an ice bath ready. Add the tomatoes in four stages. This will prevent the water from cooling down by adding too many tomatoes at once. Once cooked for 25 seconds, remove and shock in an ice water bath. Once all tomatoes have been cooked, peel the skins. Peeling creates a better texture for the tomato, and also allows the marinade to penetrate the fruit.

2. Combine the Champagne vinegar, sugar, extra virgin olive oil, and shallot. Toss the tomatoes in the marinade and season lightly with kosher salt. Leave at room temperature until ready to serve. Allowing the tomatoes to warm slightly will release their natural sugars and flavors.  

3. For the avocado, cut the avocado with a knife, lengthwise around the seed. Twist the avocado to separate into two halves. Tap the blade of your knife into the seed so it sticks, then twist to remove the seed.  Use a large spoon to scoop out the avocado, leaving as whole as possible. Thinly slice the avocado and season with kosher salt.

4. For the cucumber, toss the diced pieces with the juice of one lime and season with kosher salt.

5. For the sweet corn pudding, cut the kernels off the corn and place in a blender. Puree and strain through a fine mesh strainer. Press the pulp using a spoon or ladle to extract all of the juice. Put the juice in a sauce pot and place over medium heat.  Whisk the juice continuously, making sure to cover the bottom of the pan to prevent scorching. The natural corn starch in the vegetable will thicken the juice.  Once a pudding like consistency, season with kosher salt and remove. Allow to cool.

6. To complete, place three small dollops of the sweet corn pudding on a plate. Toss eight tomatoes with a small amount of the English cucumber and a small amount of the marinade. Season with fleur de sel and fresh ground pepper (tomatoes tolerate more salt that most cooks realize). Arrange on the plate with the sweet corn pudding. Place the thin slices of avocado around the tomatoes along with five cilantro leaves per plate. Serve chilled.

 
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