Heirloom Tomato Salad
Recipe courtesy of Daniel Kozawick, CEC, Executive Chef, Vanderbilt Country Club
Ingredients
- heirloom beefsteak tomatoes - 5 slices, skin removed
- artichoke - 0.5 ea., cooked, with stems
- baby arugula - 1 oz.
- balsamic syrup - 1.5 Tbsps.
- extra virgin olive oil - 2 Tbsps.
- caramelized shallot - 1 ea.
- kosher salt - to taste
- cracked black pepper - to taste
- parmesan cracker - 2-3 pieces
- Ingredients for Marinated Ciliegine:
- Ciliegine mozzarella - 3 oz.
- extra virgin olive oil - 2 oz.
- basil - 1 leaf, freshly chopped
- cracked black pepper - 1/4 tsp.
- kosher salt - 1/2 tsp.
Instructions
Procedure for the Parmesan Cracker:
- Place Silpat on sheet pan and spray with nonstick spray.
- Sprinkle thin layer of 2 cups of grated parmesan cheese.
- Bake at 350°F until golden brown (5-6 minutes).
- Once cracker is cool and crisp, break off pieces as needed for garnish.
To Assemble:
- Shingle tomatoes in center of plate.
- Season lightly with salt and pepper.
- Toss arugula with extra virgin olive oil and squeeze of fresh lemon.
- Place arugula in center of tomatoes.
- Then place artichoke in center of arugula.
- Assemble ciliegine mozzarella and caramelized shallots around plate.
- Drizzle salad with balsamic syrup and olive oil.
- Garnish plate with parmesan crackers.