Recipe of the Week
Creole Tomato Salad
Creole tomatoes are in peak season right now. Use them fresh in this Creole Tomato Salad and beat the heat this summer!
Kristen’s Creole Tomato Salad
2 oz Applewood smoked bacon, diced
1 C Unsalted butter
¼ C Apple cider vinegar
1 T Honey
1 T Shallot, diced
1 t Dijon mustard
¼ C Olive oil
1 T Salt
¼ t Freshly ground black pepper
3-4 Creole tomatoes, cut into ¼” slices
6 C Spring mix salad greens
Kosher salt and freshly ground black pepper
½ lb Ricotta Salata cheese
To Prepare Vinaigrette: Cook bacon in a large sauté pan over medium-high heat until crispy. Remove bacon from pan using a slotted spoon and place in a stainless steel bowl. Add butter to the same sauté pan and cook until butter is golden brown and begins to smell nutty. Pour butter into a separate stainless steel bowl and cool for about 5-10 minutes. Add the vinegar, honey, shallot and mustard to the bowl with the bacon. Whisk to combine. Slowly whisk in the oil, then the browned butter. Season to taste with kosher salt and freshly ground black pepper. Keep vinaigrette warm.
To Assemble Salads: Arrange three slices of tomato on the base of each salad plate (do not chill plates). Toss the salad greens with the warm vinaigrette. Season with salt and pepper. Mound the vinaigrette-dressed greens on top of the tomato slices. Using a vegetable peeler, shave cheese over salads. Serve immediately.