Serves 6
This is a classic sort of preparation: buffalo tartare, potato noodles, and an acidic green salad. What makes it interesting is Moto’s user-generated zero food mile gastronomy. When we first started the indoor farm, we could grow a very limited amount of product. Now, we are able to grow an individual pot of assorted microgreens for each table. When a guest makes a reservation, we use that information to time the planting of the seeds. Eventually, we hope to be able to do the same with the buffalo, the potato, even the container in which the greens are grown. Nothing like this was even conceivable in a major city as recently as ten years ago. The food will be delicious in part because it’s so incredibly fresh, harvested moments before it’s served.
Canola oil for frying
60 grams russet potato
Salt for seasoning
10 grams shallot
120 grams buffalo strip loin, diced small
10 grams cornichons, cut into ¼-inch dice
6 grams egg yolk
4 grams ketchup
0.5 gram salt
Micro kale (see Sources, here)
Micro kohlrabi (see Sources, here)
Micro cabbage (see Sources, here)
Micro mizuna (see Sources, here)
Grated zest of 1 lemon
18 grams olive oil
Tiny pinch sea salt
Spiral vegetable cutter
Preheat a deep fat fryer or pot of oil on the stove to 325°F.
Line a plate with paper towels. Peel the potato and cut it in half. Run each half through the spiral cutter and separate the individual strands of potatoes. Fry the Potato Noodles for 1 minute, or until golden brown, and transfer to the prepared plate. Season with salt. Reserve until ready to plate.
Set a small strainer in a bowl of ice water. Mince the shallot and put it in the strainer to soak for 5 minutes. Drain the shallot and pat dry with paper towels. Put the shallot, buffalo, cornichons, egg yolk, ketchup, and salt in a medium bowl. Use a rubber spatula to mix everything together. Reserve.
Plant seeds for each salad green in a small pod of coco-mats and water. Wait 1 week and the greens will grow. Harvest the microgreens for the salad.
Portion the Buffalo Tartare into six 20-gram portions and shape each portion into a small plank on each plate. Season the top of each plank lightly with sea salt, grated lemon zest, and 3 grams of olive oil. Put 1 Potato Noodle on top of the tartare. Arrange the microgreens over the top and serve immediately.