Recipe

Tomato Tartare and Micro Greens with Shallot Vinaigrette

This dish is best when heirloom tomatoes are at their peak.

  • Yield: 4 servings
Tomato Tartare and Micro Greens with Shallot Vinaigrette

Ingredients

  • 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

Directions

  • 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.