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