Crispino Iceberg

Shio Koji Dressing, Pickled and Raw Spring Vegetables, Sunchoke Crumble

Chef Nico Peña of Octavia | San Francisco

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Adapted by StarChefs | october 2022

INGREDIENTS:

Potato Garum Powder:
Yield: 1 quart
1 kilogram dry-roasted potatoes
225 grams hominy koji or rice koji
365 grams salt

 Ramp Pickling Liquid:
Yield: 16 quarts
2.08 kilograms sugar
5.02 kilograms vinegar
10 pounds ramps

 Bay Leaf Oil:
Yield: 400 grams
133 grams bay leaves
400 grams neutral oil

 Shio Koji Purée: 
Yield: 1 quart
400 grams salt water brine (2% salt by weight of water)
200 grams hominy koji or rice koji

 Shio Koji Dressing:
Yield: 2 kilograms
875 grams aïoli
Salt

 Sunchoke Crumble:
Sunchokes, peeled

 To Assemble and Serve:
1 head Crispino iceberg lettuce
100 grams sliced raw seasonal vegetables
100 grams sliced pickled vegetables
Edible flowers

METHOD:

For the Potato Garum Powder:
Working in batches, in a food processor, combine potatoes, koji, and salt. Chop until mashed. Transfer to a fermentation crock. Pour 800 grams water over the potatoes, then mix to combine. On top of the mash, add a layer of plastic wrap, then add a weight. Cover with the lid. Place in a cool, dark place and let ferment at least 3 months. Using a cider press, press all liquid out of the potato mash. Heat a dehydrator. Place on a sheet tray and dehydrate until completely dry. Transfer to a Vitamix blender, then blend until powderized. Reserve.

 For the Ramp Pickling Liquid:
In a pot over medium heat, combine sugar with just enough water to dissolve. Add vinegar and 8 quarts water. Bring to a boil. Remove from heat and let cool. In a large, nonreactive container, place ramps. Pour the liquid over the ramps. Cover and let sit at least 6 weeks. 

 For the Shio Koji Purée: 
In a nonreactive container, pour salt water brine over koji. Cover and let ferment 11 days. Strain through a chinois. Set liquid aside and transfer solids to a Vitamix blender. Blend until smooth, adding the liquid as needed. Place in quart containers and refrigerate.

 For the Bay Leaf Oil:
Heat the water bath of an immiersion circulator to 176°F. In a vacuum bag, combine bay leaves and oil. Seal. Cook sous vide 12 hours (or overnight). Let cool. Strain oil through a chinois into a nonreactive container. Reserve.

 For the Shio Koji Dressing:
In a mixing bowl, whisk to combine aïoli, 425 grams Shio Koji Purée, and 300 grams Ramp Pickling Liquid. While whisking, stream in Bay Leaf Oil. Season with salt. Reserve.

 For the Sunchoke Crumble:
In a food processor, pulse sunchokes into small pieces. In a pan over medium flame, heat enough oil to coat the sunchoke. Add sunchoke and fry until golden brown. Strain and transfer to a mixing bowl. Season with Potato Garum Powder. Toss to coat. Set aside.

 To Assemble and Serve:
In a mixing bowl, toss to combine lettuce, raw vegetables, pickled vegetables, 175 grams Shio Koji Dressing, and 75 grams Sunchoke Crumble. Transfer to a serving bowl. Garnish with edible flowers.

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