Ambrosia Salad Image

Ambrosia Salad

Behind The Dish - "Minneapolis"

Ingredients

Pineapple Sauce

  • 2 Tbsp pineapple juice
  • 1 tsp xanthan gum
  • 2 cups fresh pineapple, chopped

Sweet Chili Guimauve

  • 2 small jalapenos
  • 1 1/2 egg whites
  • 4 1/2 oz corn syrup
  • 4 1/2 oz sugar
  • 2 Tbsp water
  • 1 1/2 tsp cream of tartar
  • 1/2 Tbsp xanthan gum
  • 1/2 tsp powdered jalapenos

Coconut Dressing

  • 1 can coconut milk
  • 2 Tbsp orange juice
  • 2 Tbsp lime juice
  • 1/4 jalapeno
  • 1 tsp honey
  • 1/4 cup canola oil
  • 1/4 tsp guar gum

Ambrosia Salad

  • 1 grapefruit
  • 1 blood orange
  • 1 cara cara orange
  • 1 seedless cucumber
  • 1 avocado
  • 2 Tbsp sweet chili guimauve
  • 3 Tbsp coconut dressing
  • 2 Tbsp pineapple sauce
  • 2 Tbsp toasted coconut flakes
  • Cilantro
  • Salt, to taste

Steps

Pineapple Sauce

  1. Put the pineapple juice and xanthan gum into the blender.
  2. Slowly pour in the pineapple chunks while blending until the mixture is foamy and emulsified.
  3. Season with salt to taste.
  4. Set aside.

Sweet Chili Guimauve

  1. Slice the jalapenos thinly and dehydrate in a 200 degree oven until crispy. Process the slices into powder using a blender or coffee grinder, taking care not to inhale too much of the dust. Set aside.
  2. In a stand-up mixer, whip the egg whites until just foamy.
  3. At the same time, heat up the corn syrup, sugar, water, and cream of tartar. Simmer in a pan until it reaches 240 degrees on a candy thermometer.
  4. Allow the bubbles to subside before slowly pouring it into the egg white while whipping at medium high speed.
  5. Add the xanthan gum and powdered jalapeno and mix until smooth and shiny.
  6. Set aside.

Coconut Dressing

  1. Put the coconut milk, juices, jalapeno, and honey in the blender. Blend until the jalapeno is completely pulverized.
  2. With the blender still going, slowly emulsify the canola oil into the coconut mixture.
  3. Add the guar gum and season with salt to taste.
  4. Set aside.

Ambrosia Salad

  1. Segment all your citrus, taking care to remove all the pith.
  2. Cut the cucumber in half the long way and cut into half moons.
  3. Remove the avocado seed and scoop the meat out of the shell, small dice it.
  4. In a small bowl, mix together the citrus, cucumber, avocado, and coconut dressing. Season with salt to taste. Set aside.
  5. To plate, spoon the guimauve onto the plate. With the back of the spoon, give it a little swoosh to spread it out a bit.
  6. Do the same with the pineapple sauce.
  7. Place your citrus salad mixture on the plate in a small mound.
  8. Sprinkle with toasted coconut and a few cilantro leaves.