On the Line: Sea Kyeong Kim of Charlie Palmer At Bloomingdales, Part Three

Photo by Meranda Carter

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This Charlie Palmer chef takes his craft pretty seriously. After going over the ingredients for the recipe, we must say, this is one intensely flavorful tomato salad! To catch up on what you missed with chef Kim, links for parts one and two can be found here and over here.

Heirloom Tomato Salad
Arugula pesto, baby mozzarella, gazpacho sorbet, white balsamic vinaigrette.
Serves two.

Photo by Meranda Carter

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Salad ingredients:

1 large heirloom tomato, cut into 5 to 6 wedges
1 small handful baby heirloom tomatoes, cut in half
3 small mozzarella balls (Cilingini)
3 to 4 leaves baby arugula
Salt and pepper


Tomato gazpacho sorbet ingredients:

1 cup tomato juice
2 cups canned tomatoes, peeled and chopped
5 Roma tomatoes, chopped
2 garlic cloves, peeled and chopped
2 shallots, chopped
2 stalks celery, chopped
1 cucumber, peeled and chopped
2/3 cup white balsamic vinegar
1/2 cup basil, chopped
1/2 cup extra virgin olive oil
1/3 cup extra virgin olive oil
Salt and black pepper
1/4 cup corn syrup


Gazpacho sorbet directions:

Combine all the ingredients (except additional oil, salt and pepper, and syrup) and marinate for 12 to 16 hours.

Blend in a mixer with 1/3 cup of extra virgin olive oil. Season with salt and pepper to taste.

Mix 500 grams of the gazpacho with the corn syrup.

Spin mixture in ice cream maker.


Arugula pesto ingredients:

1/2 cup baby arugula, chopped
1/4 cup basil, chopped
1/4 cup toasted pine nuts, chopped
1/4 cup Parmesan cheese, grated
1 garlic clove, minced
Zest from 1 lemon
Salt and pepper

Arugula pesto directions:

Blend all ingredients and season with salt and pepper.


White balsamic vinaigrette ingredients:

1/2 cup white balsamic vinegar
1 shallot, sliced
3/4 cup olive oil
Salt and pepper


White balsamic directions:

Combine balsamic vinegar and shallots in sauce pan. Reduce mixture by half.

Place mixture in mixer. Slowly incorporate oil. Emulsify mixture, and season with salt and pepper.


Port balsamic reduction ingredients:

1/4 cup port
1/2 cup balsamic vinegar

Port balsamic reduction directions:

Reduce until nappe (i.e., a syrup consistency).

Directions for assembling salad:

Dress tomatoes with white balsamic vinaigrette, salt and pepper. Place on plate.

Toss arugula pesto with Cilingini, then place on top of tomatoes.

Finish with a scoop of gazpacho sorbet, baby arugula and port balsamic reduction.

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