Think beyond salads. A smoked vinaigrette can be used in a multitude of dishes. This tangy and sweet dressing gets a punch of smoke that pairs so perfectly with spinach. Smoke this vinaigrette in a mixing bowl or “go naked” by simply smoking the spinach raw. Smoked, raw spinach is a delightful addition to any salad.

Serves 4

Prep time, 20 minutes
For the Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup Turbinado sugar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 shallot, finely minced
10 ounces fresh baby spinach, cleaned and larger stems removed
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Applewood Smoking Gun™ Wood Chips

Step 1:
Combine vinaigrette ingredients in mixing bowl. Whisk to incorporate.

Step 2:
Cover the top of the mixing bowl with plastic wrap and smoke with the PolyScience Smoking Gun™ for five minutes. Add enough smoke to form a thick cloud under the plastic wrap. After five minutes, release smoke and whisk to reincorporate smoke flavor.

Step 3:
Toss spinach with vinaigrette. Divide into four salad bowls.

Step 4:
Top with sliced strawberries and slivered almonds.

Compressed fruits and vegetables are a fun and simple way to add dimension to any dish. Follow these step by step instructions and substitute other melon, pineapple, tomatoes, jicama, apples…you name it! The key is to use fruits and vegetables that are more porous than others.

For a quick infusion, place a small amount of your favorite vinegar, liqueur, juice, simple syrup or tea in with the watermelon. The fruit will absorb the liquid and create a new flavor profile.

Prep time: 5 minutes

Ingredients:
Watermelon, sliced 1″ / 2.5 cm, seeds removed.
Amount, thickness and shape will vary, depending on need.

Step 1:
Place sliced and seeded watermelon into vacuum bag.

Step 2:
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the fruit.

Step 3:
If using immediately, remove from vacuum bag and serve.

If saving for a later time, the compressed fruit will remain compressed for a maximum of two days. After two days, juices will start to expel from the fruit, surrounding the fruit in the vacuum pouch. The fruit is usable, but less desirable.

Prep time: 30 minutes
Serves: 1

Ingredients:
2-3 pieces Fresh Pineapple, sliced 1″/ 2.5cm batons
Basil, Cilantro and Mint Leaves, to garnish
1 Tablespoon Crystallized Ginger, minced
1 Quenelle Vanilla Ice Cream
1 Quenelle Mango Ice Cream
1 oz. Graham Cracker Crumbs

1 oz. Turbinado Sugar
Bamboo Skewers

PolyScience Apple Wood Smoking Gun™ Chips

Step 1:
Set the rear flow adjustment slider of the Sous Vide Professional™ to fully closed and the front flow adjustment slider to the maximum flow to ensure proper circulation. Set the temperature of the Sous Vide Professional™ to 160°F / 71°C.

Step 2:
Place sliced pineapple into vacuum bag.

Step 3:
Place vacuum bag into chamber vacuum sealer and pull a full, 100% vacuum on the pineapple.

Step 4:
Once water bath has reached 160°F / 71°C, place vacuum sealed pineapple in water bath and cook for 15 minutes. Remove from bag and let drain on a paper towel.

Step 5:
Place skewers through the pineapple, lengthwise, creating a lollipop.

Step 6:
Spread turbinado sugar onto a plate. Press one side of each skewer of pineapple into the sugar, coating evenly.

Step 7:
Brûlée the sugar evenly with sugar torch. Set aside to cool.

Step 8:
Place graham cracker crumbs on bottom of mason jar or plate.

Step 9:
Scoop 1 quenelle vanilla ice cream and 1 quenelle mango ice cream and place atop graham cracker crumbs.

Step 10:
Place brûléed pineapple skewers inside jar or on plate and garnish with crystallized ginger, mint, basil and cilantro.

Step 11:
Fill jar (or cover plate with salad bowl) with dense apple wood smoke from the PolyScience Smoking Gun™. Seal until presentation.

Step 12:
Serve immediately.