Tarragon Tomato Salad
"Here is my version of a recipe taught by Anne Willan. Her version uses small cherry tomatoes, which are scored, blanched and peeled. The combination is incredible, as the peeled tomatoes soak up the flavorful vinaigrette and explode in your mouth. However the number of people I would peel cherry tomatoes for is fairly limited. The wine may seem a little surprising, but tomatoes contain alcohol-soluble flavors that can only be delivered to your taste receptors in the presence of alcohol. As the salad marinates, the tomatoes begin to exude their juices, so don't make this more that 2-3 hours before serving. Serve this pretty combination in a butterhead lettuce cup with plenty of bread to soak up the juices."
- Serving Size: 1 (228.1 g)
- Calories 252.2
- Total Fat - 21.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 0 mg
- Sodium - 125.3 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 3.4 g
- Sugars - 8.5 g
- Protein - 4.7 g
- Calcium - 62.6 mg
- Iron - 2.1 mg
- Vitamin C - 42 mg
- Thiamin - 0.2 mg
Preheat oven 350º.
Toast the walnuts on a baking sheet until brown, about 10 minutes.
Let cool slightly, then coarsely chop, and set aside.
To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl.
Drizzle over the wine and stir to combine,e and set aside.
To prepare dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a steady stream,whisking constantly, until the dressing is creamy and emulsified; season with salt & pepper.
To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat.
Add the walnuts and stir to combine, then taste and adjust for seasoning with salt & pepper.
To serve, divide the salad among chilled serving plates; Garnish with microgreens, and serve immediately.
Tips & Variations
No special items needed.