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.

Recipe adapted from William Kovel, Catalyst, Cambridge, MA

Heirloom-Tomato Salad With Mizuna And Coriander Vinaigrette
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Juicy and deliciously misshapen, late-summer's heirloom tomatoes are currently flooding the markets and 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.
Servings
6
servings
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)
Directions
  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.
  2. 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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