RECIPES COURTESY OF CHEF MAX OKAMURA
Shaved vegetables, i.e. beets, baby carrots, radish, kohlrabi, baby cucumbers
Lilikoi Vinaigrette (recipe below)
Inamona Dukkah (recipe below)
Pickled shallot (recipe below)
Parsley and mint for garnish
Shave vegetables with mandolin 1/16 inch thick, and chill in ice water. Drain vegetables, and pat dry. Toss vegetables with lilikoi vinaigrette to taste. Arrange vegetables on plate. Finish with dukkah, pickled shallots, mint, and parsley.
LILIKOI VINAIGRETTE INGREDIENTS:
½ cup lilikoi juice
1 tablespoon Dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons honey
¾ cup extra virgin olive oil
½ teaspoon kosher salt
LILIKOI VINAIGRETTE METHOD:
Combine all ingredients except olive oil in a medium bowl. Slowly whisk in olive oil until emulsified and slightly thickened.