Heirloom Tomato Salad With Cana De Cabra And A St. Germain/Tarragon Vinaigrette
POSTED: 10:18 am MDT May 4,
2008
UPDATED: 10:20 am MDT May 4,
2008
1 lbs heirloom tomatoes, Pick a few different varieties of tomato, so you get different textures and colors on the plate. Rinse them, leave the skin on and cut into small dice, cubes, sliced or however will look good with your presentation.
2 – 3 oz Cana de cabra: this is a mild goats milk cheese, available at most good markets and cheese shops. It’s sold in logs, so you can slice it, or freeze it a bit and crumble onto the plate.
Vinaigrette: all mild / subtle flavors
¼ cup vegetable oil
¼ cup white vinegar
1 tablespoon St. Germain
1 teaspoon each
-minced garlic
-minced ginger
-minced white onion
-tarragon leaves
-lemon juice
-lemon zest
salt and white pepper to taste
in blender combine oil and herbs, then slowly drizzle in vinegar til you have a nice thick consistency.
To Plate:
If tomato is in small pieces toss in bowl with enough dressing. Otherwise, lay out tomato with some fresh tarragon leaves onto a large plate, drizzle dressing over tomato, crumble or lay cheese pieces over and enjoy.
Garnish with coarse sea salt or kosher salt.
--Chef Biju
