HEIRLOOM TOMATO SALAD

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Heirloom Tomato Salad image

Provided by Rusty Hamlin

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 26

1 medium jalapeno
Olive oil
Salt and pepper
1 small shallot, minced
3 tablespoons minced fresh mint
3 tablespoons champagne vinegar
3 tablespoons oil from sun-dried tomatoes
Juice from 1 large red tomato
1 teaspoon sugar
1 cup whole pecans
2 teaspoons vegetable oil
1/2 teaspoon chili powder
Pinch salt
3 heirloom tomatoes, stemmed
Kosher salt and freshly cracked black pepper
1 lemon, zested
1 lime, zested
2 tablespoons extra-virgin olive oil
2 peaches, quartered
1/4 cup ricotta cheese
1/2 cup chopped arugula
6 sun-dried tomato halves, small-diced
4 radishes, sliced
4 small golden beets, blanched and sliced
2 turnips, sliced
4 leaves basil, sliced

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.

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