Appeared In
Special Issue
Beauty Inc issue 08/10/2012

Whoever said beauty editors never eat has never been to a Shiseido event. The Japanese cosmetics company has a knack for finding superb caterers, and its recent fete celebrating both its 140th year of business and fall launches including Bio-Performance Advanced Super Restoring Cream and Lacquer Rouge Lip Color was no exception.

“This is the time for us to tell a story, bring the products to life,” says Heidi Manheimer, chief executive officer of Shiseido Cosmetics America. “It’s important to have a multisensorial experience. The food connects via the ingredients, the music reflects the mood.” To that end, Dick Page, Shiseido’s artistic director for makeup, created a special cocktail, while cookies were flown in from Japan. Here, Shiseido’s caterer for the event, Tastings NYC, shares a salad recipe that had editors begging for seconds.

This story first appeared in the August 10, 2012 issue of WWD. Subscribe Today.

Heirloom Tomato Salad With Basil-Tomato Granite, Baby Arugula and Feta Cheese

For the Salad

5 medium heirloom tomatoes
16 heirloom cherry tomatoes
1 tablespoon chopped shallots
1 teaspoon sherry vinegar
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
4 tablespoons crumbled feta cheese
20 leaves of baby arugula
Sea salt
Fresh white ground pepper

Basil Pesto Dressing

1 cup fresh basil leaves
1 clove garlic
1/8 cup of pine nuts
1/3 cup extra-virgin olive oil

Basil-Tomato Granite

1 cup tomato juice
1 teaspoon sherry vinegar
2 teaspoons balsamic vinegar
1 tablespoon simple syrup
1 teaspoon extra-virgin olive oil
2 teaspoons basil pesto (from recipe)
1/2 teaspoon sea salt

Cut the tomatoes in wedges and the cherry tomatoes in half. Season with salt and pepper and marinate them for 30 minutes in a medium bowl with the shallots, sherry vinegar, balsamic vinegar and olive oil.

After marinating, remove the liquid and put it into a small bowl. Mix this with the Basil Pesto to make the dressing.

For the pesto, blanch the basil, then pulse the basil, garlic and pine nuts in a food processor until coarsely chopped. Add the olive oil and process until fully incorporated and smooth. Season with salt.

For the granite, mix the ingredients in a small stainless steel bowl and freeze. When mixture is frozen, remove from freezer and crush with a fork until ground like snow. For the salad, plate the tomatoes and put the dressing, feta cheese, sea salt and granite on top. Finish with the baby arugula.

You May Also Like