Salad Sandwich

Tomato, Cucumber, Onion, Salsa Verde, Smoked Aïoli, Ranch Dressing, Fried Bun

Chef Justin Lee formerly of FAT CHOY | New York

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Adapted by StarChefs | january 2023

INGREDIENTS:

Cool Ranch Seasoning:
Shabazi spice blend
Sumac

Bun:
Yield: 30 buns
16 grams dry active yeast
500 grams 00 flour
500 grams semolina flour
450 grams sourdough starter 
25 grams salt

Smoked Aïoli:
Yield: 2 quarts
1 quart garlic, peeled
Neutral oil
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 package smoked tofu, medium diced
1 tablespoon MSG
1 teaspoon sugar
1 cup sherry vinegar
Salt 

Salsa Verde:
Yield: 1 quart
3 bunches cilantro, rough chopped with stems
1 bunch scallions, rough chopped
1 bunch oregano, picked
1 pint olive oil
½ cup Calabrian chile oil
3 cloves garlic, peeled
3 jalapeno, stemmed and chopped
Salt

Salad:
80 grams tomatoes, roughly chopped
Olive oil
Sherry vinegar
1 tablespoon diced cucumber
1 teaspoon brunoise red onion
Salt

To Assemble and Serve:
Ranch dressing

METHOD:

For the Cool Ranch Seasoning:
In a small mixing bowl, combine equal parts shabazi and sumac. Set aside.

For the Bun:
In a small bowl, combine yeast and water. Let bloom 10 minutes. In a large bowl, mix flours, bloomed yeast, and 850 grams warm water. Refrigerate 15 minutes. In the bowl of a stand mixer fixed with a dough hook attachment, knead dough on high 3 minutes. Add starter and salt and continue to mix until dough pulls away from the sides of the bowl. Portion 80 gram balls into well-oiled pint containers. Let dough proof at room temperature until each ball is roughly 1 cup in volume.  In a large saucepan, heat oil to 350°F.  With oiled hands, gently drop dough portions into oil and fry 3 minutes on each side. Remove and coat each side of bun with a pinch of Cool Ranch Seasoning. Let sit on a cooling rack.

For the Smoked Aïoli:
In a small pot over medium high heat, confit garlic in oil. Set aside. In a small saucepan, toast cumin and coriander seeds. Add smoked tofu, MSG, and sugar. Add just enough water to cover. Bring to a boil. Remove from heat and let sit 10 minutes. Transfer to a Vitamix blender. Add garlic with oil. Blend on high speed until smooth. Season with sherry vinegar and salt. Refrigerate.

For the Salsa Verde:
In a food processor, pulse all ingredients until a salsa verde consistency is achieved. Season with salt. Reserve.

For the Salad:
Place tomatoes in a large mixing bowl. Season with oil and vinegar. Toss to coat and let marinate 15 minutes. Pass through a chinois. Return to bowl and add cucumber, onion, 1 teaspoon Smoked Aïoli, and 1 teaspoon Spicy Greens. Season with salt. Toss to coat. Set aside. 

To Assemble and Serve:
In a large saucepan, heat oil to 350°F. Fry Bun 1 minute per side. Cut a pocket into the Bun and stuff with Salad. Season each side of the Bun with dressing. Transfer to a serving plate and serve.

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