Ajo Blanco

SAVORY

Dec 12

Melon, Cucumber, Almond Milk, Garlic, and Dill Oil

Chef Phillip Halff II of Halff Culinaire | Dallas
Yield: 6 servings

He has a garden, his parents have a farm, and his aunt and uncle raise cattle. So when planning his private, progressive tasting menus for Halff Culinaire, it’s a no-brainer for Chef Phillip Halff II to lean on whatever is currently sprouting from the earth. Back in July, it was cucumbers. “With an abundance of cucumbers growing in my garden, I’m looking for new ways to push [them] on my guests,” he says. Halff stopped by his parents’ farm, harvested some almonds, and decided to make a refreshing ajo blanco. Contrary to the name, Halff’s ajo blanco goes green—fresh-pressed almond milk is blended with honeydew, celery vinegar, and cucumber juice. The chilled soup is mixed with an ultra-herbaceous Kermit-colored oil made from picked cilantro, parsley, and lemon verbena, then poured tableside over citric-acid-infused Granny Smith apple, honeydew, English cucumber, and grapes. With a swirl, little beads of oil emerge on the surface to make a trippy, visual treat.

INGREDIENTS:

Green Oil:
50 grams cilantro, blanched
50 grams parsley, blanched
25 grams lemon verbena or lemon balm
250 grams neutral oil

Garnishes:
1 Granny Smith apple, core and skin removed
1 honeydew, seeds and rind removed
1 English cucumber, seeds and skin removed
20 green grapes, halved
Citric acid or lemon juice

Almond Milk:
450 grams almonds, blanched
Salt

Ajo Blanco:
500 grams honeydew juice
450 grams skinless cucumber juice
100 grams celery vinegar or white wine vinegar
2 large cloves garlic
75 grams extra virgin olive oil
Salt
Xanthan gum

To Assemble and Serve:
Lemon juice
Salt
Edible foliage and flowers

METHOD:

For the Green Oil:
Pat dry greens then add to a Vitamix blender with oil. Blend on high speed until you see steam rising from the top, 5 minutes. Strain through a cheesecloth-line chinois. Transfer mixture to a piping bag and allow oil to separate. The usable oil will be on top, the water will sink to the bottom. Discard water and transfer oil to a nonreactive container. Reserve in fridge.

For the Garnishes:
Using a 10-millimeter melon baller, shape apple, honeydew, and cucumber into spheres. Transfer spheres to a nonreactive container. Add grapes and cover with ice cold water and a bit of acid. Reserve in fridge.

For the Almond Milk:
To a Vitamix blender, add almonds and 1 kilogram filtered water. Blend on high speed for 5 minutes. Transfer mixture to a nonreactive container and let steep overnight. The following day, strain almond milk through a double-lined cheesecloth and let it drip, not squeezing until most of the mixture has drained. Season with salt.

For the Ajo Blanco:
To a Vitamix blender, add juices, vinegar, garlic, and 1 kilogram almond milk. Blend and slowly drizzle in olive oil. Adjust seasoning with salt and more vinegar. Weigh mixture and add 0.15 percent xanthan gum by total weight. Blend on low speed for 1 minute. Strain through a chinois into a nonreactive container, cover, and chill until ready to serve.

To Assemble and Serve:
In a chilled serving bowl, place several spoonfuls of Garnishes and season with some lemon juice and salt. Using a small pitcher, pour Ajo Blanco and 1 tablespoon Green Oil over Garnishes. Gently stir to create little beads of Green Oil in the Ajo Blanco. Top with edible foliage and flowers.

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