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By Root 159 0

Most chefs, including myself, have had very little contact with any real Cuban cuisine, yet we have a romanticized vision of it—at least enough to prepare interesting food that connects with the country’s passion for artistic expression.

Vinaigrette

1/2 cup olive oil

1/4 cup fresh lime juice

1/2 clove garlic

1/4 cup fresh cilantro

2 tablespoons fresh parsley

Pinch salt

Onion Rings

1 medium red onion, sliced into 1/4-inch-thick rings

1 cup olive oil

1 cup almond flour

1/4 cup oat flour

1/2 teaspoon sea salt

1/4 cup flax meal

1-1/2 teaspoons nutritional yeast

1/4 teaspoon dried oregano

Red Bell Pepper Dust

4 medium red bell peppers, roughly chopped

Assembly

8 cups roughly chopped romaine lettuce

1 cup quartered red cherry tomatoes

3/4 cup lime vinaigrette (see upper left)

1 cup diced pineapple

1 ripe avocado, peeled, pitted, and sliced

12 breaded onion rings (see left)

Fresh cilantro sprigs

Red bell pepper dust (see above)

Vinaigrette Blend olive oil, lime juice, and garlic in a Vita-Mix until smooth. Add cilantro and parsley, and blend until well combined but not completely smooth. Season with salt.

Onion Rings Separate onion rings and place in a bowl of ice-cold water for 30 minutes; drain and pat dry with a paper towel. Place olive oil in a small bowl; set aside. Mix remaining ingredients in a medium-size bowl to make crumb mixture. Place 1/4 cup crumb mixture in a small bowl. Dip onion rings, one at a time, into olive oil, then place into the small bowl of the crumb mixture and coat well. Place on dehydrator screens and dehydrate 24–48 hours at 118 degrees F.

Red Bell Pepper Dust Place red bell peppers on dehydrator screens for 24–48 hours until very dry. Blend in Vita-Mix until reduced to powder. Store in containers in your spice rack.

Assembly Place the romaine, tomatoes, and 1/2 cup of the vinaigrette in a medium-size bowl; toss until well combined. Divide salad mixture between 4 serving plates; sprinkle each salad with the pineapple, then top with avocado slices, and drizzle with a bit of remaining vinaigrette. Top each salad with 3–4 onion rings, a few fresh cilantro sprigs, and a sprinkle of red bell pepper dust. Serves 4

Mediterranean Mini Tartlets

Hors d’oeuvres have evolved tremendously over the past ten years; when I was first in New York, working at Christie’s auction house, some of the most elaborate parties I have ever seen were directed by large, upscale catering companies. I vividly remember the fun I had tasting all of their beautiful creations. Still, very few were vegetarian. There would be cheese tarts, or foie gras pâté, but nothing like these little bites of fresh vegetables and their nutty crusts. Most of our small dishes can be made successfully in larger portions as well.

Crust

2 cups almonds, processed to crumb form

1/2 cup cashew flour

1/2 tablespoon salt

1 tablespoon nutritional yeast

3 tablespoons olive oil

1/4 cup water

1/2 tablespoon cumin

Hummus

1 cup cashews, soaked 1–2 hours

1/2 cup macadamia nuts, soaked 1–2 hours

3 tablespoons fresh lemon juice

1-1/2 tablespoons olive oil

1/4 cup tahini

3/4 teaspoon salt

1/2 clove garlic

1/2–2/3 cup water

Tomatoes

2 cups halved or thinly sliced cherry tomatoes

1/4 cup olive oil

Salt and pepper to taste

Tapenade

1/4 cup olive oil

1-1/2 cups pitted green olives

1 tablespoon lemon juice

1 tablespoon chopped parsley

Black pepper to taste

Garnish

1/2 cup diced cucumber

3 tablespoons chopped parsley

Crust Mix all ingredients in a bowl with hands. Press into plastic-lined mini tart shells and dehydrate 4–5 hours. Remove from plastic and place on dehydrator screens; dehydrate overnight.

Hummus Blend all ingredients in a Vita-Mix until completely smooth, adding water only as necessary to form a thick purée. Pour into a piping bag.

Tomatoes Toss cherry tomatoes with olive oil, salt, and pepper. Spread on Teflex sheets and dehydrate 20–30 minutes.

Tapenade Blend ingredients in a Vita-Mix until smooth.

Assembly Stir cucumber into hummus. Fill tart shells with hummus and