serves one
Ingredients
Dressing:
3-1/2 oz wasabi aïoli
1-1/2 oz artichoke dressing (2 parts yuzu, 2 parts olive oil, 1 part truffle oil)
truffle oil to taste
Pecan candy:
10 oz pecans
1/4 gallon simple syrup
oil for frying
Potato “mochi”:
2-1/4 lbs Idaho potatoes
1 egg
2 egg yolks
rice flour
salt to taste
Method
For the dressing: Mix all ingredients together well and set aside.
For the pecan candy: Blanch pecans in salted water and drain well. Place pecans in simple syrup and bring to a boil. Simmer for approximately 10-15 minutes, then remove from the heat and let rest for 10 minutes. Drain pecans and fry in hot oil.
For the potato “mochi”: Boil potatoes in skins until tender. Press potatoes through a ricer, then cool. Mix riced potatoes with egg and rice flour. Gently knead together. Roll mixture out into long cylinders and cut into 1/3-ounce portions. Fry 5 mochi at a time, and when golden brown remove and dust with Parmesan.
To plate: Dress butter lettuce hearts with dressing. Plate and sprinkle with dry miso and chives. Top with mochi, pecan candy, slices of truffle, and more Parmesan.
Suggested wine pairing: Schloss Vollrads Riesling QBA: The Schloss Vollrads Riesling comes from some of the steepest slopes in the Rheingau region, offering an inviting floral bouquet, subtle minerality, and complex fruit focused on flavors of green and yellow apple and Nashi pears. A touch of sweet honeysuckle on the finish is beautifully balanced with just the right amount of acid, offering a delightful pairing with the Asian flavors and fried components of this salad.