Summer Tomato Salad with Creamy Garlic Vinaigrette

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Summer Tomato Salad with Creamy Garlic Vinaigrette

 

2 1/2 lbs. ripe tomatoes, assorted

coarse sea salt to taste

fresh ground pepper, to taste,blend of white, green,

pink peppercorns

1/4 cup minced celery root

2 tablespoons minced fresh chives

olive oil

Creamy Garlic Vinaigrette, recipe follows

1/4 cup gently packed chervil or sub with a green herb

3 large basil leaves, cut into chiffonade

4 ounces ricotta salata cheese, coarsely grated or

shredded or sub with a white cheese like Jack, etc.

 

Optional:

micro salad greens

capers, drained

 

For cheeses, you can also use mozzarella, parmesan,

aged goat or cheddar cheeses. When choosing an olive

oil, try to find something with herbal undertones.

Examine each tomato. Remove any blemishes with a

sharp paring knife. Clean and wipe dry. Slice,

quarter or halve the tomatoes depending on their size

and shape, and the textural element your palate

desires from the fruit. Combine the tomatoes in a

large bowl by gently tossing with your hands.

In the center of a chilled plate, place a small nest

of microgreens. Rest one quarter of the tomatoes into

each microgreen nest, and season with sea salt and a

fresh ground pepper blend. Sprinkle one quarter of

the minced celery root and the minced chives on each

plate. Lightly drizzle olive oil over the salad.

Drizzle the vinaigrette around the perimeter of the

salad. Garnish each with a scattering of herbs, the

cheese, and a few capers.

Crisp the capers by sautéing them in a small skillet

with 1 tablespoon butter and 1/2 tablespoon olive oil,

season with salt and pepper. Sauté on medium high

heat until the capers begin to crisp.

Serves 4.

 

Creamy Garlic Vinaigrette:

2 tablespoons white balsamic vinegar (can substitute

white wine or organic cider vinegars)

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1/2 garlic bulb, cloves mashed, sprinkled with coarse

salt, ground until paste-like

1 tablespoon hot water

1 cup extra-virgin olive oil

sea salt and fresh pepper to taste

 

In a blender, combine the vinegar, lemon juice,

mustard and garlic. Add the hot water. With the

machine running, slowly add the oil until the dressing

is smooth and thick, tasting after 1/2 cup has been

added. Add the remaining 1/2 cup slowly, tasting

along the way until the flavors come into balance.

Season with sea salt and fresh ground pepper.

Makes about 1 1/4 cups.

 

 

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