Nichols Farm Heirloom Tomato Salad
Recipes
CHEF CHARLES HARACZ橲 SUMMER 2023-INSPIRED RECIPE
Serves 10 people
Ingredients
- Apricot Mostarda (Yields 1 陆 cups)
- 陆 cup apple cider vinegar
- 1 tablespoon olive oil
- 1 cup diced dried apricots (6 ounces)
- 2 tablespoons sugar
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tablespoons whole-grain mustard
- 1 teaspoon mustard seeds聽
- Salt
- 录 cup of Calabrian chile (remove seeds & rinse)
- Heirloom Tomatoes (6 tomatoes)
- Sliced wedges (5 Slices per salad mixed colors if possible)聽
- Drizzled with EVO
- Sea salt, fresh cracked black pepper, and sliced chives
- Torn Basil (for garnish)
- Basil oil (for garnish)
- 8 ounces of basil leaves
- 录 cup grapeseed oil
- Kosher salt聽聽聽
- Pea Tendril (clean pea tendrils)
- Toasted Pistachios (8 ounces roughly chopped and sprinkled on burrata)
- Buratta (five 4-ounce pieces of burrata)聽
- Cut into fourths (2 quarters per salad)
- Finished with sea salt & chive oil聽
Preparation: Apricot Mostarda
Heat olive oil in a small saucepan.聽
Add Shallot, cook until light caramelization
Add mustard seeds, garlic, and Calabrian chile. Cook for a minute, add vinegar & sugar.聽
Bring to a simmer stirring until the sugar is dissolved.聽
Whisk in the mustard & add the apricots. Bring to a simmer & cook for about 12 minutes or until the mixture has a jam-like consistency.聽
Chill in a mason jar or airtight container.聽
Preparation: Basil Oil
Combine chives and grapeseed oil in a blender and puree.聽聽
Bring the chive and oil mixture in a medium saucepan, heat up to 160F (or until it starts to bubble).
Immediately strain through a chinois (if you don檛 have a chinois, you can use a coffee filter!)
Once chilled, then transfer the oil to a squeeze bottle and reserve, keep refrigerated.