½ seedless watermelon, rind removed
16 heirloom cherry tomatoes
½ C feta
16 sprig of micro greens (if available)
1 oz Hawaiian black salt
1½C vegetable stock
4 sprigs fresh thyme
4 garlic cloves
3 Tbsp olive oil
3 Tbsp aged balsamic
4 Tbsp simple syrup
7 Tbsp (scant ¼ cup) extra virgin olive oil
Salt and pepper to taste
Prepping time: 30 minutes / Cooking time: 15-17 minutes (excludes sous vide cooking)
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Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.