Apple with Wheatberries, Lichen & Kimchi
Piora, New York City, Christopher Cipollone - March 2014
For 4 servings (requires advance preparation)
- 2 heads napa cabbage, halved
- 1 1/2 cups (438g) kosher salt
- 2 daikon, peeled and cut into 1" cubes
- 4 cups (919g) gochugaru (Korean red pepper powder)
- 1 cup (288g) fish sauce
- 1 med. onion, minced
- 1 cup (136g) garlic, minced
- 7 green onions, trimmed and sliced on a diagonal
- 1 Tbsp. (6g) ginger, minced
Make a slit through core of each cabbage half (do not cut into leaves); sprinkle 1 1/4 cups salt over leaves; place in large bowl of cold water; let stand 2 hours.
Place daikon in a large bowl; season with 1/4 cup salt; let stand 2 hours.
Turn over cabbage; turn daikon; let both stand 2 hours (cabbage should look softer and should have shrunk slightly); rinse cabbage and daikon in cold water 3 times.
Puree gochugaru, fish sauce, onion, garlic, green onions, and ginger in a blender; rub into cabbage leaves and daikon; cover; let stand 2 days at room temperature; reserve in refrigerator.
Heat oven to 200°F.
Place 5 cabbage kimchi leaves on baking sheet; dehydrate in oven 1 day; remove from oven; cool; grind in a spice mill to a powder; place in airtight container; cover; reserve.
- 2 clusters reindeer lichen (Cladonia rangi ferna)
Place lichen in a bowl; cover with hot water; let stand until softened; drain; reserve.
- 1 honeycrisp apple, peeled, cored, and cut into eighths
Strain 1/2 cup kimchi juice into a vacuum-sealable plastic food bag; add apples; vacuum seal; let stand overnight.
Remove apples from bag; thinly slice 4 apple slices crosswise; cut remaining 4 apple slices into medium dice; return both to liquid in bag; reserve.
- 1 cup (235ml) apple cider vinegar
- 1/4 cup (59ml) honey
- 3 Tbsps. (43g) gochugaru
- 2 Tbsps. (31g) Dijon mustard
- 1 shallot, minced
- 2 cloves garlic, minced
- 3 cups (705ml) blended oil
- black pepper, freshly ground
- 4 cups (920g) cooked wheatberries
- 1 cup (654g) Golden Delicious apples, roasted and cut into sm. dice
- 1 cup (100g) green onions, thinly sliced
Process vinegar, honey, gochugaru, mustard, and garlic in a food processor; puree; with motor running, gradually add oil; process until smooth and emulsified; season vinaigrette.
Toss wheatberries, apples, green onions, and 1/2 cup vinaigrette in a large bowl; reserve.
- 2 Golden Delicious apples, halved and cored
- canola oil
- 1/2 cup (114g) brown butter
Heat oven to 350°F.
Place apples on a baking sheet lined with parchment paper; drizzle with a little oil; place skin-side up; roast until tender (about 15 minutes); remove from oven; let cool slightly; scoop flesh from skins; place in a blender; with motor running, gradually add brown butter; blend until smooth; place in airtight container; cool; cover; reserve.
- 2 cabbage leaves, blanched 10 seconds
- canola oil (for frying)
- black radishes, sliced (for garnish)
Cover dehydrator tray with plastic; place cabbage leaves on dehydrator tray; dehydrate until crisp (about 4 hours); sprinkle with kimchi powder; reserve.
To serve, cut some cabbage kimchi into 5 julienned slices; reserve.
Gently heat apple puree in a saucepan set over medium heat; heat wheatberry salad in another saucepan set over medium heat.
Heat oil in a deep fryer to 400°F.
Fry lichen until brown and crisp; remove with a spider; place on paper towels to drain; sprinkle with kimchi powder.
Spoon apple puree onto serving plate in a circle; place wheatberry salad on top; curl apple slices; place on top of salad along with diced apples; toss radish slices in some remaining vinaigrette; tuck around apple slices; place julienned kimchi and daikon around salad; top, alternating dried cabbage with lichen.
What to drink: Peter Lauer Barrel X Riesling Saar 2012