As prepared by Sous Chef Jason Brzozowy of Tilth Restaurant for his cooking demonstration on August 4, 2010.
- Heirloom Tomatoes
- Summer Squash
For the tomatoes:
Quarter the tomatoes and place in a bowl. Season with salt, black pepper, olive oil and sherry vinegar. let stand for 10 minutes.
For the squash:
Shave the squash using a mandoline with the fine teeth attachment. Dress the squash with the liquid released from the tomatoes.
Dress the mizuna with lemon juice, olive oil and salt.