Palm Hearts & Romesco Leaves Salad Recipe

2 qt. freshly pressed ruby red grapefruit juice, about 12 grapefruits

5 oz. sugar

4 oz. egg whites

4 sheets gelatin

3ea. 0-2 charges

½ oz. Dill, chopped (50% yield)

1 ½ oz. Shallot, brunoises

¼ c. Champagne Vinegar

¼ c. White Verjus

¼ c. Extra Virgin Olive Oil

Grapefruit Clouds: Begin by juicing the grapefruits using the bar juicer. Strain the juice into a pot and combine it with the sugar. Reduce to 14 ounces. Meanwhile bloom the gelatin in cold water. Once the gelatin is bloomed temper it into the hot grapefruit reduction. Allow to cool to room temperature. Whisk in the egg whites and place in an iSi Gourmet Whip and triple charge. Make a lot of reduction and keep it for several days!

Dill Vinaigrette: Dill Vinaigrette – Yield = 2 c. Portion = 1 oz. ¾ on the palm, ¼ oz. on the endive. Add all ingredients together EXCEPT oils, whisk, then whisk in the oils to emulsify.

Hearts of Palm: First off, it is important to peel the plastic from the hearts of palm, DO NOT CUT IT OFF. If you cut the plastic off the hearts it will score the outermost layer and increase the chances it will burst. Poach in highly salted water until tender. About 10-15 minutes.