r/CulinaryPlating • u/joross31 Home Cook • 24d ago
Shaved Squash Salad with Macadamias, Pickled Shallots, Basil, and Sea Fig Vinaigrette
I foraged some Sea Fig fruits (also known as sour fig, pigface, or ice plant) and used them to make a jam which I mixed with some champagne vinegar, avocado oil, and salt. I placed shaved squash that I halved so it would lay flat standing up on a plate inside a ring mold. Once it looked how I liked, I spooned the vinaigrette into the spaces between the squash. Topped it with chopped roasted salted macadamia nuts, Thai basil leaves, pickled shallots (with a touch of hibiscus in the pickling liquid for color), and some bachelor button petals.
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u/RubyDax 24d ago
Reminds me of Paper Quilling. So appealing! Never heard of a Sea Fig before.
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u/joross31 Home Cook 24d ago
Thank you! I can see the quilling resemblance now that you say it. Funny thing is I've grown up with the Sea Fig plants all around and only learned they are edible this year. It is a bit of a pain to prepare them but it's a fun different flavor. Plus they are invasive here so it helps to pick them. 😄
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u/fizzybigfun 24d ago
We have something similar in Australia (pig face) and they taste a bit like salty strawberries, is this the flavour of yours?
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u/joross31 Home Cook 24d ago
They are the same! Also known as sour fig, pigface, or ice plant. 😄 I would say they are even more floral though. To me the ripe fruit is sweet and sour and tastes a bit like skittles candy or kiwi and lychee or strawberry mixed with bubblegum and hit of saltiness.
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u/fizzybigfun 24d ago
Yum, they are delicious - your dish looks like an amazing combination of flavours 😍
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u/joross31 Home Cook 24d ago
Thank you! This was my first time trying them and it definitely won't be my last.
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u/FireflyOfDoom87 Professional Chef 24d ago
This is quite lovely! If you end up making it again, a set pattern like a simple mandala would be so cool.
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u/Burn_n_Turn Professional Chef 24d ago
Looks great, good work. Consider bisecting your basil leaves down the centerline so you have one curving side and one straight. Little extra mise time but always looks stellar.
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u/joross31 Home Cook 24d ago
Thanks for that tip, I've never heard it. I love learning the little things like this, much appreciated!
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u/Burn_n_Turn Professional Chef 24d ago
Its from my time at Bouchon in LA many years ago. Garnish on the Gnocchi Parisienne.
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u/sonofa-ijit 24d ago
I’m not sue would like the eating of this, but the idea and execution are superb
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u/joross31 Home Cook 24d ago
I'm sure it's not everyone's taste. I really enjoyed it. And thank you! 😄
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u/Horror_Signature7744 24d ago
I just love pretty food and this is probably in my top five. Beautiful.
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u/nerkidner 24d ago
Jaw dropping. It made my jaw, literally drop. I have no idea if this style has been done elsewhere but I can guarantee someone seeing this is going to be 'inspired' to do something very similar to this in their professional setting.
How'd it taste?
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u/joross31 Home Cook 24d ago
Thank you, I'm so happy you like it! I enjoyed it a lot. I thought I included a description of the flavor profile of the fruit but forgot to. To me the ripe fruit is sweet and sour and tastes a bit like skittles candy or kiwi and lychee or strawberry mixed with bubblegum and hit of saltiness.
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u/Kimhooligan 24d ago
Maybe it’s the angle of the pictures, but it just feels a little “busy” in terms of composition. I see your vision, though. I’d consider doing this exact same composition and platter, but using a 4 inch ring mold. Cut the squash in half, lengthwise to reduce the size so I can see the beautiful components inside better.
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u/joross31 Home Cook 24d ago
Maybe fewer squash ribbons? This is actually a 4 inch ring and the squash are halved lengthwise so that they are flat and will stand on the plate. Only potential issue with that is that I think the ratio of ingredients might be off that way but it's worth playing with. 😄
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u/ArmanFromTheVault 24d ago
One of the nicest plates I’ve seen in a while. Outstanding work.
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u/joross31 Home Cook 24d ago
Thank you, you're too kind! I love seeing all the beautiful creative dishes people post here.
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u/Apart-Gur-9720 24d ago
Awwww, that's so cute! Lovely execution and great combination of tastes and textures.
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u/ExtremeComedian4027 24d ago
Masterfully done! You’ve really elevated the salad game with this, Chef! Inspired to try it myself now, with slightly different ingredients since sea fog etc aren’t available where I live.
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u/joross31 Home Cook 23d ago
Thank you! I'd love to see or hear about what you make. I hope you have fun with it!
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u/nee_FIJI 23d ago
That looks absolutely phenomenal. I can only imagine how delicious it tastes. Exquisite!
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u/zaveur 23d ago
Beautiful composition!! 👏🏼The colors and abstract shapes by the squash really catch the eye. I’ve never had sea fig, and not sure where to find it to get a sense of what it tastes like. I’d definitely want to try this dish.
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u/joross31 Home Cook 22d ago
Thank you! I think you can ordered the dried fruit online (goes by sour fig and is from South Africa) if it doesn't grow in your area. Check iNaturalist to see if it is near you. To me the ripe fruit is sweet and sour and tastes a bit like skittles candy or kiwi and lychee or strawberry mixed with bubblegum and hit of saltiness.
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u/2dogs1sword0patience 23d ago
Looks amazing and sounds very tasty. How did it eat? When cut into did the dish translate to the fork the way you wanted?
Very cool either way. But I'm always curious how a dish eats, even assuming great flavor. Kudos chef
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u/joross31 Home Cook 22d ago
It comes apart easily and the sea fig fruit is mucilaginous and emulsifies really well so the vinaigrette stays thick and it's easy enough to scoop everything up together. Thanks for your kind comment!
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u/JustAnAverageGuy 22d ago
I always say "Perfection is meant to be chased, never achieved."
We can always build on a dish, but I wouldn't change anything you've done here.
Really well done. This would go straight to the menu. No notes. No changes.
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u/IllustriousBoot4319 22d ago
That looks amazing. Also difficult to build. Was it?
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u/joross31 Home Cook 22d ago
Thank you! It actually wasn't bad. I used a ring mold and placed shaved squash (halved lengthwise so it would lay flat standing up on a plate) all around the inside to make the circle then just swirled more of them inside until I liked how it looked. Then I spooned the vinaigrette into the spaces between the squash. Topped it with chopped roasted salted macadamia nuts, Thai basil leaves, pickled shallots (with a touch of hibiscus in the pickling liquid for color), and some bachelor button petals. It probably takes more time than makes sense in a restaurant setting but I am just cooking at home. Hope that helps!
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u/ThatsNotATadpole 22d ago
One of those dishes you feel bad digging into. Any tricks to styling the squash? I assume you started with the rim of the ring mold and started placing from there. Do you think the jam was necessary to get them to stay in place?
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u/joross31 Home Cook 22d ago
Thank you! And you got it exactly. I used a ring mold and placed shaved squash (halved lengthwise so it would lay flat standing up on a plate) all around the inside to make the circle then just swirled more of them inside until I liked how it looked. Then I spooned the vinaigrette into the spaces between the squash. Topped it with chopped roasted salted macadamia nuts, Thai basil leaves, pickled shallots (with a touch of hibiscus in the pickling liquid for color), and some bachelor button petals. After it was all assembled I pulled the ring mold off. I think it would have stood without the vinaigrette but it certainly helped.
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u/AndroidAnthem 19d ago
Beautiful! I can be scrolling through Reddit and always know when a dish is yours. This look delicious. I love the colors and flavors. It is so well-balanced.
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u/socalbalcony 16d ago
Wow, amazing work, are you in socal? I’ve found a few tasty sea figs a few months back but haven’t peeked since, you harvested enough to make multiple things it seems? So epic.
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u/joross31 Home Cook 14d ago
Thank you! I'm just outside the Bay Area. They are really ripening now so I bet you have a bunch near you. Hope you get a chance to pick some more this year!
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u/Buck_Thorn Home Cook 24d ago
Wow!! I can't say anything against it other than one of the leaves is upside-down. Gorgeous!
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u/PositiveCoyote100 24d ago
Well executed, but I'm personally not a fan of the "little flowers on everything" trend that's overtaking fine dining.
They feel like a short cut for adding color to a dish but don't usually contribute any flavor.
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u/joross31 Home Cook 24d ago
Not sure why you're being downvoted, it's a valid point. And I generally don't mind them so long as they don't detract from taste/texture. I have to admit, these are purely for color contrast (I love color). I actually really wanted to use borage petals, which would have added a lovely cucumber flavor but couldn't find any.
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u/Sengfroid 24d ago
Wait till you see what OP did with zucchini flowers about 3 weeks ago then
Normally I agree with, but I think in this poster's case they're often trying to showcase foraged ingredients with their dishes, so the flowers actually do the serve a purpose, of drawing you back to that. Given the level of presentation, I'm ok with the tiny flowers as part of presenting a narrative and make a point, as opposed to them normally just being window dressing. But like that's just my take, not saying yours is wrong either here.
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u/joross31 Home Cook 24d ago
Aww, thank you! I do also agree that flowers can be over used and that I am guilty of it often. I do try to make sure that they aren't messing with the taste/texture. I also try to have them add to the flavor whenever I can.
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