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Sliced Heirloom Tomato Salad

Sliced Heirloom Tomato Salad

Chef Jonathan Reeser

The Federal, www.thefederalrestaurant.com, Agawam, MA

Ingredients:

  • 4-5 large heirloom tomatoes
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil
  • Blue cheese dressing
  • Chive oil (Available in gourmet grocery stores)
  • 3 cups fresh basil
  • Snipped chives for garnish
  • Roquefort "puffs"

Blue Cheese Dressing:

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • ½ cup white wine vinegar
  • ½cups olive oil
  • 8 oz crumbled blue cheese
  • Salt and Pepper

Method:

Slice heirloom tomatoes into ½-inch thick slices. Season tomatoes with salt and pepper, and drizzle with extra virgin olive oil.
Overlap three tomato slices on each salad plate.  Spoon 1/4 cup blue cheese dressing over tomatoes, then drizzle chive oil over tomatoes.
Place basil (thin, julienned strips) on top of dressed tomatoes. Garnish with snipped chives. Place two Roquefort puffs on each plate.

Blue Cheese Dressing:
Pulse the egg yolk, Dijon, and vinegar in a blender.
Stream in oil while blender is running until mixtures thickens. Once dressing thickens, stir in crumbled blue cheese and season with salt and pepper.
Use immediately or refrigerate in a tightly sealed container for up to 1 week. Serves 4.

 

 

Recommended wine/beer for Sliced Heirloom Tomato Salad:

Philippe Portier 2005 Quincy [Loire Valley, France]

Quincy is the quintessential Loire Valley white. It has all the freshness of flavor, all the stony minerality, all the palate cleansing citrus character without any of the herbaceous or grassy excess of Sancerre or the wood influence of so many Pouilly-Fumés. Though Quincy would mate with cold briny oysters on the half-shell just as readily as Muscadet, it is to my way of thinking a far more versatile wine. It is delicious with grilled swordfish, heavenly with spicy crab cakes and the perfect companion to a range of goat cheese and salty blue cheese [whether fresh or aged]. The fresh basil, chive oil and Roquefort doughnuts of chef Reeser’s salad will fall under the spell of our Loire Valley selection. Quincy also shares with so many of its Loire Valley neighbors the considerable advantage of being a first-rate apéritif.