0.0 – 0 reviews • Side Dish
| Level: |
Advanced |
| Total: |
1 hr 10 min |
| Active: |
1 hr 10 min |
| Yield: |
4 servings |
Ingredients
- 1 medium jalapeno
- Olive oil
- Salt and pepper
- 1 small shallot, minced
- 3 tablespoons minced fresh mint
- 3 tablespoons champagne vinegar
- 3 tablespoons oil from sun-dried tomatoes
- Juice from 1 large red tomato
- 1 teaspoon sugar
- 1 cup whole pecans
- 2 teaspoons vegetable oil
- 1/2 teaspoon chili powder
- Pinch salt
- 3 heirloom tomatoes, stemmed
- Kosher salt and freshly cracked black pepper
- 1 lemon, zested
- 1 lime, zested
- 2 tablespoons extra-virgin olive oil
- 2 peaches, quartered
- 1/4 cup ricotta cheese
- 1/2 cup chopped arugula
- 6 sun-dried tomato halves, small-diced
- 4 radishes, sliced
- 4 small golden beets, blanched and sliced
- 2 turnips, sliced
- 4 leaves basil, sliced
Instructions
- For the tomato juice vinaigrette: Toss the jalapeno with oil to coat and some salt. Grill or dry roast in a small skillet, turning often, until toasted, 3 minutes. Halve, seed and dice small.
- Combine the jalapenos, shallots and mint in a medium bowl and toss. Add the vinegar, oil, tomato juice, sugar and some salt and pepper and whisk to combine.
- For the crunchy nuts: Toss the pecans with the oil, chili powder and salt and pour into a small skillet over medium heat. Cook, stirring often so the nuts don’t burn, until toasted, 3 to 4 minutes. When done, chop slightly.
- For the tomatoes: Carefully flame the tomatoes with a hand torch to remove the skins. Thinly slice and sprinkle with 2 teaspoons pepper, 1 1/2 teaspoons salt, the lemon zest, lime zest and olive oil.
- Heat a grill pan to medium-high heat. Grill the peach quarters, flesh-side down, for 3 minutes.
- For the arugula salad: Combine the arugula, sun-dried tomatoes, radishes, beets, turnips and basil in a bowl. Dress with the vinaigrette and toss.
- To serve: Arrange the tomatoes on a plate, with the arugula salad alongside. Scatter the tomatoes with peaches and dollops of ricotta, and sprinkle with nuts.
