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Philippe Bertineau's Heirloom Tomato Salad with Farm Goat Cheese New York Times August 27, 2000 Jonathan Reynolds Yield: Serves 4 1 Cherokee tomato 1 Green Zebra tomato 1 Striped tomato 1 Aunt Ruby's German Green tomato 1 pint mixed baby heirloom tomatoes: cherry,pear and currant 2 shallots, minced 3 Tbsp. Spanish extra-virgin olive oil 2 Tbsp. sherry vinegar 1 Tbsp. balsamic vinegar Salt and freshly ground white pepper to taste 4 oz. fresh goat cheese, at room temperature 1 bunch basil, leaves washed, stemmed, stacked and finely diced (do not chop roughly or the basil will bruise and turn brown) or 1 bunch chives, minced Brittany gray sea salt to taste Slice each large tomato crosswise into ¼-inch slices. arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center. Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side. Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil. Season with gray sea salt. Wait 10 minutes before serving. (Do not refrigerate.) Note: Philippe Bertineau was the chef at Payard Patisserie and Bistro, a well-known French bistro on New York's upper East side which closed when the landlord doubled the rent to $1,000,000 per year in 2009. |
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