Recipes

Sean Brock's Plum and Tomato Salad with Arugula Pesto

Georgia Olive Farm oil is the star in this salad
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Plum and Tomato Salad with Arugula Pesto and Goat Cheese

Recipe adapted from Sean Brock, Husk, Nashville, Tennessee

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients

Pesto

¼ cup pine nuts

8 cups baby arugula

1 garlic clove, very finely chopped

¼ cup finely grated pecorino cheese

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

⅔ cup extra-virgin olive oil (preferably from Georgia Olive Farms)

Salad

4 large heirloom tomatoes

3 ripe plums--halved, pitted and thinly sliced

½ cup raspberry vinegar

½ cup extra-virgin olive oil (preferably from Georgia Olive Farms)

1½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

½ pound fresh goat's milk cheese (chèvre), crumbled

2 cups arugula

Arugula blossoms, for serving (optional)

Directions

1. Make the pesto: To a small skillet set over medium heat, add the pine nuts and cook until they are lightly toasted, shaking the skillet often, for about 2 to 4 minutes. Transfer to a medium plate, and then add them to a blender jar along with the arugula, garlic, pecorino, salt and pepper. Blend until completely smooth, about 2 minutes. Slowly begin drizzling in the ⅔ cup of olive oil, blending until very smooth.

2. Assemble the salad: Slice a tomato into 4 rounds. Slice another tomato into 4 wedges. Chop the remaining tomatoes into ½-inch cubes. Place the tomatoes and plum slices on a rimmed baking sheet and drizzle with the raspberry vinegar and remaining ½ cup of oil, then season with the salt and pepper.

3. Onto each of 4 plates place 1 tomato slice, 1 tomato wedge and 2 tomato cubes. Add several plum slices to each plate. Add a few generous dollops of arugula pesto and sprinkle some of the goat's milk cheese over the tomatoes. Finish with a few arugula leaves and blossoms (if using). Serve immediately.

Tags:
#Tomato #Salad
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