Molecular Salad   

A molecular gastronomy take on the classic salad dish, featuring unique textures and flavors that are super inviting for the palate.

Salad Molecular gastronomy
Easy 15 min 294 cal

1. Dice the cherry tomatoes and add them to a non-stick pan. 2. Add the garlic powder and bacon crumbles. 3. Cook everything over medium-high heat until the bacon is crisp, about 5 minutes. 4. Pour the beet juice over the top and let it reduce until it has thickened and most of the liquid has evaporated, 5 minutes. 5. Add the hydrated tapioca and cook for an additional minute. 6. Remove the pan from the heat and stir in the shredded cheddar cheese. 7. Place the shredded lettuce on a plate and top with the bacon-tomato-tapioca mix. 8. Drizzle with olive oil and enjoy!

-3 cherry tomatoes, diced -1/4 tsp garlic powder -2 pieces of bacon, crumbled -1/4 cup shredded cheddar cheese -1/4 cup of beet juice -1/4 cup of hydrated tapioca -1/2 cup shredded lettuce -2 Tbsp olive oil

* Ingredients for one person.

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