Heirloom Tomato Salad with Roasted-Garlic Vinaigrette and Chèvre-Stuffed Piquillo Peppers

Name: Heirloom Tomato Salad with Roasted-Garlic Vinaigrette and Chèvre-Stuffed Piquillo Peppers
Yield: serves 6
Ingredients: 6 large cloves garlic, peeled; 1/3 cup plus 1 teaspoon extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons cider vinegar; 1 small shallot, minced; 1 teaspoon Dijon mustard; 6 bottled Spanish piquillo peppers (see page 193); 4 ounces soft fresh goat cheese, at room temperature; 2 tablespoons finely chopped toasted pecans; 1 tablespoon sliced fresh chives; 1 teaspoon chopped flat-leaf parsley; 1 small clove garlic, mashed to a paste with a pinch of salt; 2 pounds heirloom tomatoes; 1/2 cup fresh basil leaves; 4 ounces (about 4 handfuls) mixed lettuces; 1/2 cup coarsely chopped toasted pecans

December 22, 2011

The Workshop coincides with sweet pepper season, and many chefs are seduced by the varieties they find in our garden. Chef Donald Barickman, a 2000 Workshop participant, succumbed to the small, sweet ‘Lipstick’ peppers—so named for their crimson color—which he roasted and stuffed with creamy goat cheese and served with arugula and roasted-garlic vinaigrette. Bottled Spanish piquillo peppers make a good substitute. Brian adds heirloom tomatoes to make a more substantial composed salad for the end of summer. Serve it before or alongside grilled lamb, sausage, or burgers.

Recipe notes

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