Heirloom Tomato Salad with Chorizo Vinaigrette
Source: Gustavo Romero, Calavera
Recipe Type: Salads | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on July 23, 2017.
Serves 4
INGREDIENTS
Requesón (a fresh Mexican cheese that is similar to ricotta)
½ gallon whole milk
½ cup apple cider vinegar
Peel from 1 medium orange
Salt to taste
Chorizo Vinaigrette
8 ounces Mexican chorizo
2 cups canola oil (or other neutral cooking oil)
½ cup apple cider vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste
Salad
4 large heirloom tomatoes, cut into bite size pieces
8 tomatillos, husks removed and cut into bite size pieces
4 ounces baby lettuces
4 ounces chorizo vinaigrette (see above)
8 ounces requesón (see above)
2 medium radishes, sliced very thinly on a mandolin
Pinch flaky salt
PREPARATION
To prepare the requesón: Bring the milk to just under the boiling point (scald it) in a heavy pot over medium heat. While the milk is heating, line a strainer with cheesecloth and set over an empty pot for draining. When the milk is about to boil, turn off the heat, and add the vinegar and peel. Mix briefly. The milk will immediately start to curdle. Slowly pour the milk into the prepared strainer. Drain the requesón for about half an hour, or longer, depending on the desired consistency of the cheese. Scoop the requesón into a container, season with salt to taste, let cool if not yet at room temperature, and refrigerate. The strained liquid can be saved for another use.
To prepare the chorizo vinaigrette: Heat a sauté pan over medium heat. Add the oil and the chorizo, breaking it up into very small pieces with a fork, and sauté until cooked through and crispy, about 5 minutes. Strain and reserve both the oil and the chorizo. Return the pan to the heat and add the vinegar, shallots, mustard, and honey. Whisk to combine, then pour the reserved oil into the pan in a slow stream, whisking to blend. Bring to a boil and let reduce for a minute, then turn the heat down to a simmer and stir in the chorizo, salt, and pepper. Taste and adjust seasoning as needed. Keep the dressing warm while you prepare the salad.
To prepare the salad: Combine the tomatoes, tomatillos, and lettuces in a large mixing bowl. Pour in the warm vinaigrette and toss carefully. Add a large spoonful of requesón to each plate or to a serving platter, place dressed tomatoes and greens on top, and garnish with shaved radishes and finishing salt.
