Lamb Chop Caprese Salad
Chef Noah Bekofsky of aria at The Fairmont Hotel – Chicago, IL
Adapted by StarChefs.com
Yield:1 Serving
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 INGREDIENTS
Smoked Tomato Dressing:
1 smoked tomato
½ egg yolk
4 Tablespoons white balsamic vinegar
Salt and pepper to taste
8 Tablespoons grape seed oil
Caprese Salad:
1 (5-ounce portion) rack of lamb
4 ounces various heirloom tomatoes, cut into ¼-inch slices
1 cup sunflower sprouts
2 ounces buffalo mozzarella, cut into ¼-inch slices
Sweet Basil Dressing:
1 cup basil leaves
¼ cup white balsamic vinegar
½ egg yolk
½ cup grape seed oil
Salt and pepper to taste
Avocado Mousse:
1 ripe Haas avocado from Mexico
Salt and pepper to taste
2 Tablespoons freshly squeezed lemon juice
¾ cup heavy cream
METHOD
For Smoked Tomato Dressing:
Smoke tomato for 45 minutes in smoker at 220° F with apple wood. Peel off the skins and place tomato in an oven-proof pan or casserole dish and cover half-way with extra virgin olive oil. Roast in the oven for another 1½ hours at 250° F. Cool smoked tomato confit to room temperature and puree with the egg yolk, salt and vinegar. Add oil in a stream and adjust seasoning.
For Caprese Salad:
Trim up the rack of lamb, removing the bones and all visible fat. Grill to medium-rare about15 minutes prior to serving the salad.
For Basil Dressing:
Place picked basil leaves in a blender with the salt and vinegar. Puree in the egg yolk and add the oil in stream. Adjust seasoning.
For Avocado Mousse:
Slice avocado in half and remove the pit. Slice the avocado flesh in the skin with tight horizontal slashes. Turn the avocado 90 degrees and repeat. Spoon the avocado into a bowl. Whisk in the lemon juice and salt. Add the heavy cream and whisk to stiff peaks. Immediately transfer mousse to disposable pastry bag to minimize oxidation.
To Assemble and Serve:
Squeeze 4 rosettes of the avocado mousse in a diagonal line on a rectangular plate. On top of the mousse, alternate the slices of tomato, thinly sliced lamb, and fresh buffalo mozzarella. Toss the sunflower sprouts in 1 Tablespoon of the sweet basil dressing and season to taste. Scatter the dressed greens over the layers of tomato, lamb and cheese. Sauce the plate with swirls of both the sweet basil dressing and the smoked tomato dressing. Crack fresh pepper over the entire plate and serve.
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