HEIRLOOM TOMATOES WITH TARRAGON
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt.
- Drizzle red wine vinegar all over the tomatoes.
- Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature.
GRILLED PORTERHOUSE WITH TARRAGON-TOMATO SALAD
Serve with: Grilled pattypan squash and crusty French bread.
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Whisk olive oil, vinegar, and tarragon in small bowl to blend. Mix in tomatoes and shallot. Season salad to taste with coarse salt and pepper. Let stand 15 minutes.
- Sprinkle steak generously on both sides with coarse salt and pepper. Grill to desired doneness, about 6 minutes per side for medium-rare. Transfer to platter. Let stand 10 minutes.
- Spoon salad over steak and serve.
TARRAGON TOMATO SALAD
Here is my version of a recipe taught by Anne Willan. Her version uses small cherry tomatoes, which are scored, blanched, and peeled. The combination is incredible, as the peeled tomatoes soak up the flavorful vinaigrette and explode in your mouth. However, the number of people I would peel cherry tomatoes for is fairly limited. The wine may seem a little surprising, but tomatoes contain alcohol-soluble flavors that can only be delivered to your taste receptors in the presence of alcohol. As the salad marinates, the tomatoes begin to exude their juices, so don't make this more than 2 or 3 hours before serving. Serve this pretty combination in a butterhead lettuce cup with plenty of bread to soak up the juices.
Yield serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Toast the walnuts on a baking sheet until brown, about 10 minutes. Let cool slightly, then coarsely chop. Set aside.
- To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl. Drizzle over the wine and stir to combine. Set aside.
- To prepare the dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
- To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat. Add the walnuts and stir to combine. Taste and adjust for seasoning with salt and pepper.
- To serve, divide the salad among chilled serving plates. Garnish with microgreens. Serve immediately.
- Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish. Many sauces include it, like Sauce Béarnaise, served with steak, and Sauce Rémoulade, served with cold meats and seafood. When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.
GRILLED PORTERHOUSE STEAKS WITH MIXED GREEN SALAD
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Purée anchovies with vinegar in a blender. With motor running, add oil in a slow stream and blend until emulsified. Transfer to a bowl. If dressing is too thick, whisk in water 1 teaspoon at a time to thin to desired consistency. Season with salt and pepper.
- Preheat oven to 450°F.
- Pat steaks dry and season generously with salt and pepper. Heat an oiled ridged grill pan over moderately high heat until hot but not smoking, then grill steaks, in batches if necessary, until well browned on both sides, about 14 minutes total.
- Transfer steaks to a shallow baking pan and roast in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 125°F, about 15 minutes. Transfer steaks to a cutting board, reserving meat juices in pan, and let stand 5 minutes.
- Toss greens, parsley, and olives with enough dressing to coat and season with salt and pepper. Cut steak across grain into thin slices. Drizzle with reserved pan juices or remaining vinaigrette and serve with salad.
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