Tarragon Tomato Salad

Name: Tarragon Tomato Salad
Yield: serves 4 to 6
Ingredients: 1/2 cup walnuts; 1 1/2 pounds grape tomatoes, halved; 2 tablespoons chopped fresh tarragon; 1 tablespoon chopped fresh chives; 2 tablespoons dry white wine; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 6 tablespoons extra-virgin olive oil; 2 tablespoons walnut oil; Coarse salt and freshly ground black pepper; 1/4 cup microgreens, such as basil, arugula, or beet (optional)

December 9, 2011

Here is my version of a recipe taught by Anne Willan. Her version uses small cherry tomatoes, which are scored, blanched, and peeled. The combination is incredible, as the peeled tomatoes soak up the flavorful vinaigrette and explode in your mouth. However, the number of people I would peel cherry tomatoes for is fairly limited. The wine may seem a little surprising, but tomatoes contain alcohol-soluble flavors that can only be delivered to your taste receptors in the presence of alcohol. As the salad marinates, the tomatoes begin to exude their juices, so don’t make this more than 2 or 3 hours before serving. Serve this pretty combination in a butterhead lettuce cup with plenty of bread to soak up the juices.

Recipe notes

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