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 ...
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