Molecular Salad

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

Steps

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