The Mandarin Oriental's Azul Salad
Published: August 27, 2012
Share on
Jacob Anaya
Chef Jacob Anaya is the Chef de Cuisine at Azul at the Mandarin Oriental Miami. The rising star chef has earned widespread acclaim with a culinary career that spans the globe. Bringing inspiration from his diverse past experience into the kitchen at Azul, Anaya has created a delectable menu that reflects Miami's international cultural influences. Chef Anaya has worked in two of Sydney's top restaurants, Wildfire and Belmondo, later heading to Hawaii where he garnered praise from local and national critics alike at the Four Seasons Hualalai.
Chef Jacob Anaya is the Chef de Cuisine at Azul at the Mandarin Oriental Miami. The rising star chef has earned widespread acclaim with a culinary career that spans the globe. Bringing inspiration from his diverse past experience into the kitchen at Azul, Anaya has created a delectable menu that reflects Miami's international cultural influences. Chef Anaya has worked in two of Sydney's top restaurants, Wildfire and Belmondo, later heading to Hawaii where he garnered praise from local and national critics alike at the Four Seasons Hualalai.
Azul at Mandarin Oriental
Azul is the signature restaurant at Mandarin Oriental, Miami, featuring an inventive, eclectic blend of modern European flavors fused with French and Asian influences. The intimate, elegant waterfront restaurant exemplifies Mandarin Oriental's commitment to providing five-star dining experiences to hotel guests and local residents.
500 Brickell Key Drive Miami,FL 33131
Helpful Tips
- 44|Roughly chop two tomatoes into quarters and discard the cores.
- 72|Pre-season the tomatoes with extra virgin olive oil and lemon juice vinaigrette, freshly cracked black pepper, and maldon sea salt (kosher sea salt or other flavors will work well, too).
- 84|Lightly toss the tomatoes to get them pre-marinated and set the tomatoes aside.
- 124|Heat extra virgin olive oil in pan and add croutons. Stir croutons until they have soaked up all the oil and are thoroughly coated.
- 140|Add a sprig of thyme and half a garlic to infuse the croutons with enhanced flavor.
- 150|Add croutons to the tomatoes.
- 206|Season rocket (a wild form of arugula with a different leaf shape and a spicy taste between a mustard green and black pepper) with black pepper, kosher salt, and lemon and extra virgin olive oil vinaigrette. Gently toss.
- 234|Garnish the serving dish with a bit of Kalamata olive vinaigrette or puree. To make your own olive puree, simply process any type of olives in a food processor with a bit of good olive oil, salt, and pepper.
- 254|Lay the tomatoes on the bottom of the plate and build the salad on top.
- 263|This salad can be made ahead of time - e.g. for a barbeque, Sunday brunch, or even just dinner.
- 284|Top salad with freshly grated Parmesan cheese.