Tim Graham Of Travelle Makes Tartare With A Strange Little Herb

He served the tartare with two salads: one of Sun Gold tomatoes macerated with salt, pepper, and pineapple sage; the other muskmelon and cantaloupe  with corn (sauteed with Espelette pepper and pineapple sage) and a vinaigrette of champagne vinegar, coconut milk, cucumber skins, and pineapple sage. A single leaf of pineapple sage finished the dish.

In a separate bowl toss the plums, peaches, cucumber, and tomato with some of the olive oil and salt. Fold in the pineapple sage.