Tomato "steak" salad
Source of Recipe
Aunt Saunny
Vinaigrette:
2 tablespoons sherry vinegar
1 clove garlic, minced or squeezed through a garlic press
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tabelspoons extra-virgin olive oil
Salad:
4 large ripe heirloom tomatoes (or 4 pounds of smaller heirlooms,
mixed varieties)
2 ears fresh corn, kernels cut from ears
1 pound fresh mozzarella, cut into 12 slices
1 cup thinly sliced red onion, rinsed and drained
1/4 cup slivered opal or other basil
3 tablespoons minced chives
1. Whisk together vinaigrette ingredients in a small bowl.
2. Core and cut each tomato crosswise into 4 thick slices. Steam corn
kernels 2 minutes until slightly tender; cool until warm.
3. Assemble salad on four plates: Place a tomato slice on each plate
and drizzle with a little vinaigrette. Top with a slice of mozzarella
and a slice of onion. Sprinkle with corn and herbs. Continue layering
the ingredients, finishing with a tomato slice and remaining
vinaigrette. Let marinate at least 15 minutes at room temperature
before serving.
|
|
member logon
