Tomato Tartare and Micro Greens with Shallot Vinaigrette
2 pounds heirloom tomatoes
1 1/2 teaspoons salt
1 cup extra-virgin olive oil
6 to 8 sprigs fresh thyme
4 shallots, sliced into rounds (about 1/2 cup)
1/4 cup brown rice vinegar
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1/2 teaspoon sugar
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
1/2 teaspoon freshly ground black pepper
2 cups cubed whole wheat bread (small cubes)
1/4 cup chopped pitted black olives
1/2 cup micro greens
- Seed and dice the tomatoes, and place them in a colander set over a bowl to catch the juices. Sprinkle ¾ teaspoon of the salt over the tomatoes, and let them sit while you prepare the rest of the dish.
- Combine the olive oil, thyme, and shallots in a small saucepan. Bring to a boil, and then immediately reduce the heat. Simmer gently until the shallots are tender, 10 minutes. Remove the pan from the heat, and discard the thyme.
- Strain the shallots, reserving the oil separately, and allow them to cool. Puree the cooled shallots with 2 tablespoons of the reserved oil in a blender or food processor.
- In a small bowl, whisk 3 tablespoons of the shallot puree with the vinegar, garlic, mustard, sugar, and herbs. Slowly whisk in 8 tablespoons of the reserved oil. Season with ½ teaspoon salt and ¼ teaspoon of the pepper. Set the vinaigrette aside.
- Preheat the oven to 350°F.
- In a medium mixing bowl, toss the bread cubes with ¼ teaspoon salt, the remaining ¼ teaspoon pepper, and 4 tablespoons of the remaining reserved oil.
- Spread the bread cubes out on a baking sheet, and bake until crisp, 12 to 15 minutes. Set aside to cool.
- In a large mixing bowl, combine the drained tomatoes, toasted bread cubes, and olives, and toss with ¼ cup of the shallot vinaigrette.
- To assemble, place a 3-inch round cookie cutter on a plate, and spoon the tomato mixture into the mold, filling it all the way to the top. Remove the mold, and mound 2 tablespoons of the micro greens on top of the tomatoes. Drizzle the plate with a little of the remaining vinaigrette.
- Repeat this for all the remaining three plates, and serve.
Recipe courtesy Chef Emeril Lagasse, from Farm to Fork: Cooking Local, Cooking Fresh, by Emeril Lagasse, HarperCollins Publisher, New York, 2010, copyright MSLO, Inc., all rights reserved
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