Yuzu Sour Vinaigrette

Event - Flavor, Quality & American Menus Leadership Retreat 2019

1/2 cup The Perfect Purée Yuzu Luxe Sour blend, thawed
3/4 cup soy sauce
2 tbsp. rice vinegar
1/4 tsp. garlic, micro-planed
2 tbsp. ginger, grated
1 tsp. lemon zest
2 tbsp. sesame oil
1 oz. canola oil
2 lb. broccoli di ciccio, trimmed in 2” pieces
Salt as needed
Ground black pepper as needed
1 tbsp. green onions, julienne, soaked in ice water
1 ea. shiso leaves, julienne
1 tbsp. sesame seeds, toasted
1. Combine the first 9 ingredients to make Yuzu Luxe Vinaigrette. Season with salt and black pepper as needed.
2. Heat a sauté pan over high heat. When smoking hot, add the oil and broccoli in a single layer. Sprinkle with salt and pepper, let sit for a few seconds to char, then flip. Cook until the broccoli is charred and cook al dente. Remove broccoli from the pan.
3. Place the broccoli on one side of the plate, drizzle with the leftover sauce from the pan. Place cooked meat of choice next to the broccoli. Drizzle with more of the sauce to slightly flood the plate. Garnish with green onions, shiso, and sesame seeds.