Saga Wagyu Panzanella

  • Salad:
  • 1 ounce dried country bread, cut into 1-inch dice
  • 5 cherry tomatoes sliced in half
  • 1 ounce black olives, sliced
  • 1/2 cucumber, cut into 1-inch dice
  • 1/2 red onion, shaved julienned
  • Olive oil
  • Rice wine vinegar
  • Salt and pepper to taste
  • Preparation:
  • Poached Wagyu Slices:
  • 2 quarts kelp stock (water and dried kelp)
  • 4 slices of Saga Wagyu, sliced 3/4 inch
  • salt to taste
  • Preparation:
  • Basil Caviar:
  • (Setting bath)
  • 2 cups water
  • 2 .5 grams calcium chloride
  • 2 cups water
  • 35 grams basil leaves
  • 4 grams sodium alginate
  • Preparation:
  • For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste. Season with salt and pepper.

  • Keep cold until ready for use.

  • Keep one quart kelp stock at 160 degrees F. Chill the other quart.

  • Gently dip a slice of wagyu beef into the warm broth until cooked medium rare. Remove and place into the chilled broth.

Basil Caviar: Preparation:
  • In a blender, combine water and calcium chloride and blend for 20 seconds. Reserve in a bowl.

  • In a sauce pot, combine sugar and water, bring to a boil. Remove from hear and add basil. Puree for 1 minute until bright green and then add sodium alginate.

  • Strain this liquid and add to the caviar tray and dispense into calcium bath. Remove the caviar once they form and rinse in clean water.

  • Place panzanella salad in a bowl, top with chilled wagyu slice and basil caviar.

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    Recipe courtesy of Ree Drummond