Caprese non grata

Burrata set on a vivid green spinach-miso mirror — baby spinach is worked into the white miso emulsion, giving it a depth and color that completely transforms the dish. The spinach's bitterness and the miso's sweetness feel almost made for each other. The prettiest raw leaves are kept aside as a living garnish, dressed with sesame oil and lemon. Tomato water poured tableside. Buckwheat powder has the last word.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Toast the buckwheat (4 minutes). Toast the buckwheat in a small dry pan over medium heat for 3–4 minutes, stirring constantly, until golden and it smells nutty and caramelized. Transfer immediately to a cold plate to cool, then grind to a coarse powder in a mortar or blender — not too fine, it should keep some texture. Set aside.

Step 2

2. Tomato water (at least 3 hours). Roughly dice the ripe tomatoes and pulse in a blender with a pinch of fleur de sel for 20 seconds — keep it coarse, over-blending clouds the water. Pour into a sieve lined with a damp cheesecloth set over a bowl. Let drain in the fridge for at least 3 hours — never press it. Season with a splash of lemon juice and a pinch of white pepper.

Step 3

3. Basil oil (6-second blanch). Blanch the basil leaves for exactly 6 seconds in rapidly boiling water. Plunge immediately into the ice water, then squeeze out firmly. Blend with 30 ml olive oil on high for 60 seconds. Strain through a fine sieve. The oil should be deep green and keeps refrigerated for 2 days. Reserve the ice water for the next step.

Step 4

4. Spinach-miso emulsion (6-second blanch). Blanch the 60 g spinach for the emulsion the same way — exactly 6 seconds in boiling water. Plunge into the same ice water, squeeze out firmly until barely any moisture remains. In a blender, combine the white miso, warm water, half the rice vinegar, and 30 ml olive oil with the blanched spinach. Blend on high for 90 seconds — the emulsion should be completely smooth, bright green, and pourable. Season with lemon zest. Check the consistency: thinner than hummus, thicker than a vinaigrette. Stir in a splash of warm water if needed.

Step 5

5. Nestle in the burrata (25 minutes). Spread the spinach-miso emulsion on each plate as a generous, organic pool — off-center, covering about two-thirds of the plate. Pat the burrata dry and set it on top. Let it sit in the fridge for 25 minutes — the emulsion works from below, gently, without breaking down the membrane.

Step 6

6. Red miso vinaigrette — tomatoes (10 minutes). Stir the red miso with the remaining rice vinegar and 10 ml olive oil into a light vinaigrette. Cut the heirloom tomatoes into varied shapes — slices, wedges, halves. Toss gently with the vinaigrette and let sit at room temperature for 10 minutes.

Step 7

7. Prepare the spinach garnish. Place the 25 g raw spinach for garnish in a small bowl. Toss gently with the sesame oil and a small splash of lemon juice — the leaves should look glossy and slightly weighted, not wilted. Pick out the prettiest, smallest leaves.

Step 8

8. Plate — buckwheat powder has the last word. Remove the plates with the nestled burrata from the fridge. Arrange the dressed tomatoes loosely around the burrata. Tuck the dressed spinach leaves in between and underneath — they should lie flat while the tomatoes stand upright. Scatter the basil oil in irregular drops — bright green over dark green. Add small piles of black sesame. Sprinkle the buckwheat powder over the burrata as the very last step — it should sit on top, not sink in. Grate lemon zest over everything. Finish with fleur de sel. Pour the cold tomato water tableside into the open part of the plate — about 35 ml per plate. Serve immediately.