Method

For the Centrifuged Green Pea Butter:

Fill the Vitamix or blender canister halfway with the peas and blend 2-4 times for a smooth puree. Add a little vegetable stock to start blending. You will need to do this in 2 or more batches if using a blender.

Strain the solids from the liquids with a fine sieve, and reserve the pea water for later use. Season the solids with salt and pepper and place in a medium bowl.

For the Sous Vide Broken Vinaigrette:

Lightly scrub the outside of the lemons and remove the zest with a vegetable peeler. Make sure little to no pith comes off; use a paring knife to remove any pith from the peeled zest.

Juice the lemons and combine the juice with the lemon peel, shallot, basil, and vinegar in a sous vide pouch and cook for 2 hours at 136°F (57.8°C).

Chill the pouch in an ice bath for 15 minutes. Strain the vinegar, reserving the liquid.

In a bowl, add the reserved pea water and whisk in vinegar and olive oil to taste; store the remaining vinegar in a sealed container. Season the vinaigrette with salt and pepper to taste. You will have more vinaigrette than necessary for the recipe; store the extra in a sealed container.

For the Crostini:

Rub the baguette slices with olive oil and toast until golden brown and crispy.  Spread the tops with centrifuged pea butter.

In a small bowl, toss arugula and Pecorino-Romano with the vinaigrette; add salt and pepper to taste.

Top the crostini with salad and garnish with fresh baby basil or finely chopped basil. Place crostini on a plate and drizzle with more vinaigrette to garnish.

For more recipes like this, visit Sous Vide Magazine.

Recipe provided by our partners at Cuisine Solutions.