Charred Heirloom Tomato Salad with Black Garlic Dressing
Source: Roman Petry, Roka Akor
This recipe was demonstrated for CUESA’s Market to Table program on August 20, 2016.
Makes 4 appetizer portions
1 ounce finely chopped black garlic (available at select grocery stores)
2 ounces finely chopped ginger
2½ ounces sugar
7 ounces rice vinegar
6 ounces soy sauce
1½ ounces toasted sesame oil
3 ounces thinly sliced green onion
1 ounce wasabi (freshly grated if possible)
1 pound heirloom tomatoes
¼ red onion
1 rib celery (you can substitute zucchini, asparagus, breakfast radishes, or cucumber if you wish)
1 bunch mitsuba (or mizuna, purslane, or red mustard greens)
Salt to taste
Arbequina olive oil to taste
To make the dressing: Combine all of the ingredients except the green onion and wasabi in a saucepan and bring to a simmer over low heat. Stir until all sugar is dissolved. Set aside to cool to room temperature. Once it has cooled, add the green onions and wasabi. The dressing can be kept refrigerated for up to 3 days.
To make the salad: Char the skin of the tomatoes with a torch, in a hot cast iron pan, or on a grill. You want to char the skin without cooking the tomato. Set the tomatoes aside for 5 minutes. Slice the red onion very finely and place the slices into ice water to crisp them. Cut the celery into 3-inch lengths and then slice lengthwise very thinly. Add the celery to the ice water. Dice the charred tomatoes into ½-inch pieces. Season with salt, dressing, and olive oil to taste. Place the tomato mixture in a serving bowl and garnish with the sliced onion and celery. Dress the greens with some salt and olive oil and place on top of the salad. Serve immediately.
Photo by Lynda Marren.