Greek Salad With Feta Mousse Recipe
Ingredients
| Greek feta cheese | 6 Ounce, crumbled | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| 3/4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons water | ||
| Freshly ground white pepper | ||
| 2 1/2 pounds mixed heirloom tomatoes, cut into thick slices, quartered or halved | ||
| Fleur de sel and coarsely ground black pepper | ||
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Kalamata olives | 16 , halved | |
| 1/4 cup thinly sliced red onion | ||
| Oregano | 1 Tablespoon, finely chopped | |
Directions
1. In a small skillet, combine the feta and cream and simmer, stirring, over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin until dissolved; transfer the feta mixture to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mousse into a shallow bowl and refrigerate until set, about 30 minutes.
2. Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the feta mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle the salads with the olive oil, garnish with the olives, red onion and oregano and serve at once.
2. Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the feta mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle the salads with the olive oil, garnish with the olives, red onion and oregano and serve at once.
Chef
