Heirloom Tomato Salad With Shiso And Shallots Food

TOMATO SALAD WITH WARM BASIL DRESSING

Steps:

• Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7-9 minutes. Remove from heat and mix in anchovies, if using (they'll dissolve in the oil quickly), and basil.
• Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.

HEIRLOOM TOMATO SALAD

Steps:

• For the vinaigrette: place dashi, soy sauce, lemon juice, rice wine vinegar, oil, garlic and onion in a blender. Season with black pepper. Whirl until smooth. Taste and adjust seasonings.
• For the tomato salad: Cut tomatoes so they're in different shapes but roughly all the same size. Add the scallions, followed by the red onion. Season to taste with salt and pepper. Taste the vinaigrette and adjust with more vinegar and soy if necessary.
• Dress the salad by pouring about half of the vinaigrette and gently toss. Serve immediately or store vinaigrette up to three days in advance. Garnish with thinly sliced shiso leaves.

HEIRLOOM TOMATO SALAD

Steps:

• For the tomato juice vinaigrette: Toss the jalapeno with oil to coat and some salt. Grill or dry roast in a small skillet, turning often, until toasted, 3 minutes. Halve, seed and dice small.
• Combine the jalapenos, shallots and mint in a medium bowl and toss. Add the vinegar, oil, tomato juice, sugar and some salt and pepper and whisk to combine.
• For the crunchy nuts: Toss the pecans with the oil, chili powder and salt and pour into a small skillet over medium heat. Cook, stirring often so the nuts don't burn, until toasted, 3 to 4 minutes. When done, chop slightly.
• For the tomatoes: Carefully flame the tomatoes with a hand torch to remove the skins. Thinly slice and sprinkle with 2 teaspoons pepper, 1 1/2 teaspoons salt, the lemon zest, lime zest and olive oil.
• Heat a grill pan to medium-high heat. Grill the peach quarters, flesh-side down, for 3 minutes.
• For the arugula salad: Combine the arugula, sun-dried tomatoes, radishes, beets, turnips and basil in a bowl. Dress with the vinaigrette and toss.
• To serve: Arrange the tomatoes on a plate, with the arugula salad alongside. Scatter the tomatoes with peaches and dollops of ricotta, and sprinkle with nuts.

HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
• Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
• Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
• Holy tomato!!
• August - Why We Love: Heirloom Tomatoes

HEIRLOOM TOMATO SALAD

Steps:

• Start with the vinaigrette to give the flavors time to blend. In a small bowl, whisk together the shallots, garlic, both mustards, honey, and vinegar.
• Once the ingredients are fully combined, slowly pour in the olive oil while continuously mixing the vinaigrette to emulsify.
• Set aside the vinaigrette. Tip: You can store the vinaigrette in the refrigerator for up to 1 week; you won't need to use all of it for the recipe.
• Slice the larger heirloom tomatoes and quarter or chop the remaining tomatoes to create various sizes and textures on the plate. Arrange the tomatoes on a platter. Tip: Never keep tomatoes in the refrigerator. Doing so will take away flavor and aroma from the tomato, and leave you with an inferior product. Instead, store tomatoes at room temperature.
• Hand crumble the goat cheese and dot the tomatoes.
• Strip the thyme leaves from the stems and sprinkle liberally over the platter.
• Spoon a small amount of the vinaigrette over the platter and serve.

TOMATO SALAD WITH SHALLOT VINAIGRETTE, CAPERS, AND BASIL

Steps:

• Combine shallots, vinegar, 1/2 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.
• Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.

HEIRLOOM TOMATO SALAD WITH WATERCRESS AND PICKLED SHALLOTS

Steps:

• Combine the shallot with ½ cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.
• To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.
• To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.

HEIRLOOM TOMATO SALAD WITH SHISO AND SHALLOTS

Steps:

• Combine ingredients for the dressing.
• Cut heirloom tomatoes into small chunky wedges and halve cherry tomatoes (unless very small).
• Season tomatoes with sea salt and pepper in a large bowl. Toss with dressing and marinate tomatoes 5 minutes.
• Toss tomatoes with shiso leaves and serve with juices from bowl.