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RECIPE: Heirloom tomato salad with tarragon vinaigrette
We've fielded plenty of queries about making the simple heirloom tomato salad featured in the most recent edition of Notes from the Weekend, so here y'all go.
RECIPE: Heirloom tomato salad with tarragon vinaigrette
We've fielded plenty of queries about making the simple heirloom tomato salad featured in the most recent edition of Notes from the Weekend, so here y'all go. It's so easy it's not even really a recipe, to be honest; the most effort goes into the tarragon vinaigrette, which we snagged out of food writer Jessica Strand's cute little book on salad dressings, entitled Salad Dressings. For the rest — just halve up a pint of so of heirloom cherry tomatoes, peel and chop a large cucumber into chunks and add crumbled feta, salt and pepper to taste. Dress with the tarragon vin (recipe after the jump), toss and then eat that shiz.
Tarragon Vinaigrette (from Jessica Strand's Salad Dressings)
Go Get This:
- 1 shallot, minced
- 3 tbsp. fresh tarragon, chopped
- 3/4 cup olive oil
- 1 tsp. Dijon mustard
- 3 tsp. fresh lemon juice
- 3 tsp. white wine vinegar
- Pinch of sugar
- Sea salt and fresh-ground black pepper
Now Do This:
In a medium bowl, combine all the ingredients except the olive oil, salt and pepper. Whisk in the olive oil. Season with salt and pepper. Makes 1 cup; keeps refrigerated for 2 weeks.
Photo: Drew Lazor
If you have a jar handy it's much easier to place all the ingredients for the dressing in it, screw the cap on tightly and shake (about 2 mins) until emulsified.— MLF- Ooo, more recipes from Meal Ticket folks please!— molls to the wall
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