Posted on June 20, 2011 at 11:00 AM
Monday, Jun 20 at 1:56 PM
Heirloom Tomato and Watermelon Salad
From Chef Bobby Moore, Barking Frog Restaurant
1 each heirloom tomato, Golden Jubilee
1 each heirloom tomato, Brandywine
4 slices each yellow watermelon
4 slices each red watermelon
1/4 cup grape seed oil
1 tblsp tomato vinegar
1/4 cup tomato scraps
1/2 cup watermelon scraps
1 each, 8 ounce container of Burrata
2 tblsp olive oil
1 tblsp micro basil or substitute regular basil
1 tsp pine nuts(for candied pine nuts)
1/2 cup sugar
1/2 cup water
10 yr aged balsamic vinegar
Salt Works Artisan Balsamic Salt or substitute sea salt
salt and white pepper
For the tomatoes and watermelon;
Slice the tomatoes 1/2 inch thick and reserve 1/4 cup of tomato scraps for the vinaigrette.
Slice the watermelon 1/2 inch thick in a triangular shape and reserve 1/2 cup of watermelon scrap for vinaigrette.
For the Burrata;
Puree Burrata cheese in a food processor and add the olive oil and season with salt and pepper to taste.
Reserve the Burrata for the assembly of the salad.
For the candied pine nuts;
Boil 1/2 cup sugar and 1/2 cup water which makes a simple syrup. Once the sugar and water has incorporated to make a simple syrup place the pine nuts in the simple syrup and boil for 3 minutes. Strain the pine nuts out of the simple syrup and toss in sugar immediately and cool.
For the tomato & watermelon vinaigrette;
In a blender place the tomato scraps, watermelon scraps and tomato vinegar and puree until smooth. Once pureed slowly drizzle in the grape seed oil until the vinaigrette is emulsified, season with salt and pepper.
On a medium sized plate or bowl place 3 tblsp of the Burrata puree in the center of the dish. Place one slice of the Golden Jubilee tomato and drizzle a small amount of the vinaigrette on the tomato, season with balsamic salt. Place one slice of the red watermelon on the Golden Jubilee tomato and season once more with the salt. Repeat the first step substituting Brandywine tomato and yellow watermelon. Drizzle a small amount of the vinaigrette and the aged balsamic around the outer edge of the Burrata and garnish with candied pine nuts and micro basil.