$Id: salad_shooters.txt,v 1.1 2004/08/03 17:54:14 chris Exp chris $

I invented this for a cook-off.  It's amusing, tastes like a
tomato-based salad -- in a glass.  Some guests thought the whole thing
was oil, they didn't look carefully.  Don't use much oil, you only
need a hint of taste.

Layering is difficult: use the guinness spoon-in-glass trick.  Or
chill the vinegar with the juice on top of it to slightly chill, then
add the oil drop by drop.  I may have simply dropped the Balsamic
through the juice and let it settle to the bottom, and eyedropper
might help.

Salad Shooters

Deconstructed tomato salad.
Served in a shot glass.
Liquid, thrown back.
The tastes are barely separated in time and combine on the tongue.

A layered drink, top to bottom:
- Basil-infused Olive oil
- Clear Tomato Juice
- Balsamic Vinegar

The liquids are carefully poured in; their density keeps them in layers.

Extract clear tomato juice from the red pulp. Salting then passing
through triple cheese cloth or coffee filters seems a common
technique. I used tomatos from the garden and a brief whiz with a
stick blender was followed by a long sit in the fridge, where it
separated by itself.

You can extract cholophyll from herbs using a technique in the French
Laundry Cookbook, then color the olive oil.  I think I just whizzed up
oil and basil, let sit in the fridge a few days, then filtered through
a coffee filter. 

Just need a few drops of oil, a full thin layer is too much.