Family Heirloom
A fresh twist on tomato salad
Juicy and deliciously misshapen, late-summer's heirloom tomatoes are currently flooding the markets, and our kitchens are bursting with BLTs and fresh tomato sauce. William Kovel, the chef-owner of Cambridge, Massachusetts's soon-to-open Catalyst, lets the unmatched flavor of the fruit shine, dressing the tomatoes with a vibrant vinaigrette made with fresh coriander berries. The green buds, which taste like a blend of fresh cilantro and dried coriander, are ground with garlic, Champagne vinegar and olive oil before being gently tossed with the diced tomatoes. Kovel's simple dish is a full-flavored taste of late summer.
Heirloom-Tomato Salad with Mizuna and Coriander Vinaigrette
Yield: 6 servings
Cook Time:
10 minutes
- INGREDIENTS
1 tablespoon fresh coriander berries (purchase in season at the farmers' market or substitute dried coriander seeds)
2 garlic cloves, coarsely chopped
2 tablespoons Champagne vinegar
¼ teaspoon salt
¼ cup plus 1 tablespoon extra-virgin olive oil
6 large heirloom tomatoes, cored and diced
1 tablespoon chives, finely chopped
1 medium shallot, finely chopped
1 cup mizuna leaves (if mizuna isn't available, substitute arugula)
1. With a mortar and pestle, grind together the fresh or dried coriander, garlic, Champagne vinegar and salt until a fine paste forms. Gradually whisk in the olive oil. (Alternately, grind the dried coriander in a spice mill, then combine with the garlic, vinegar, salt and oil using a small food processor.)
2. In a medium bowl, toss the tomatoes with the coriander vinaigrette. Stir in the chives and shallot.
3. Divide the tomatoes among six plates; reserve the tomato liquid from the bowl. Gently toss the mizuna with the reserved liquid and garnish each plate with the dressed mizuna. Serve immediately.
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About The Chef
William Kovel received his degree in Culinary and Hospitality Studies at Southern New Hampshire University. He has worked at San Francisco's Jardinière, the Michelin-starred Orrery in London and Aujourd'hui at Boston's Four Seasons. He is now the chef and owner of the forthcoming Catalyst in Cambridge, Massachusetts, where he focuses on using locally grown organic produce and other wild and farm-raised ingredients.
Catalyst, 300 Technology Sq., Cambridge, MA; 617-986-0218 or catalystrestaurant.com
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