Executive Chef Clay Conley, Azul, Mandarin Oriental, Miami. Yield: 4 servings. Tomato Water: 7 large heirloom tomatoes 1 cucumber 1 Tbsp. fine diced cucumber 4 micro heirloom tomatoes, quartered ¼ cup onion ¼ cup fennel 1 tsp. garlic 4 basil leaves ½ cup sherry vinegar to taste, salt Tomato Stack: 2 medium heirloom tomatoes 2 cups baby arugula ¼ cup julienne red onion 6 leaves basil, chiffonade 3 oz. fresh lemon juice 3 oz. extra virgin olive oil 2 oz. balsamic vinegar ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.