Azul
Panzanella Salad

Ingredients:
1 ounce Mozzarella Pana Cotta
2 tablespoons Kalamata Olive Emulsion
4 pieces Brioche Croutons
3 pieces Olive Bread Crisps
4 large heirloom tomatoes
10 small heirloom tomatoes
4 cubes or balls of fresh mozzarella, marinated
Garnish:
Edible flowers
Living watercress
Basil leaves

Mozzarella Panna Cotta:
Part 1
4 ounces fresh burrata
6 ounces mozzarella
125 milliliters whole milk
1 teaspoon Salt
Part 2
30 milliliters whole milk
2 grams Agar
3 grams gelatin

Instructions:
Blend all of “part 1” ingredients until a smooth soup-like texture is achieved. Meanwhile, add all “part 2” ingredients to a pot, and whisking, cook until a thick paste is achieved. Mix “2” into “1” and strain through a cheesecloth. Place the mixture into the desired plate and let it set.

Kalamata Emulsion:
8 ounces Kalamata olives
2 ounces lime juice
1 ounce olive oil
1/4 teaspoon ultratex (a modified tapioca starch)
1/8 teaspoon xanthan gum

Instructions:
Blend all ingredients in a blender until a rich emulsion is achieved.

Brioche Croutons:
2 slices Brioche Bread with crust removed
Cooking spray, as needed

Instructions:
Cut the brioche bread into 3/4 inch cubes. Place them in a sheet pan, coat them with the pan spray and season with salt. Bake at 350 for 5-8 minutes or until golden brown.

Olive Bread Crisps:
Olive Bread Loaf

Instructions:
Freeze the olive bread then slice very thin. Cut the thin slices into 2 inch squares. Place them on a lined baking sheet. Bake at 350 for 8-10 minutes or until crispy.

Heirloom Tomatoes:
1 large heirloom tomatoes per salad small handful baby heirloom tomatoes per salad

Instructions:
Blanch the tomato in simmering water, then shock in ice water. Cut into wedges. Blanch the baby heirloom tomatoes for about 8 seconds in simmering water, then shock in ice water. Peel off skin.

Marinated Mozzarella:
2-3 small cubes or balls fresh mozzarella per salad.

Instructions:
Marinate mozzarella into olive oil, thyme, red pepper flakes, and rosemary.

Assembly:
In the reserved plate with the mozzarella and Pana Cotta, place 4 pieces of brioche croutons along with dots of the Kalamata Olive Emulsion. Toss the reserved tomatoes. Place the Olive Bread crisps alongside the croutons and garnish the salad. Take a deep breath, and serve.

Azul, 500 Brickell Key Drive; 305-913-8288.

Photo: Courtesy Azul