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lili@delightfulpalate.net

Southern Tomato Salad

Southern Tomato Salad

We have made this salad in various ways. There are heirloom tomatoes starting to show up in the market and I am rushing the season. This recipe is for the tomatoes showing up right now.

Southern Tomatoe Salad

For Salad;
6 large beefsteak tomatoes
2 large golden delight tomatoes
2 large rainbow tomatoes
1/2 pint sweet cherry tomatoes
3/4 cup plus 3 tablespoons Balsamic Vinaigrette (recipe follows), divided
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 smoked ham hock
1 large onion, peeled and quartered
1 fresh thyme sprig
6 ounces (1 cup) fresh field peas such as black-eye, pink-eye, crowder, or butter beans
2 tablespoons peanut oil
3 ears of yellow corn, husked 
6 slices Applewood smoked bacon, cooked until crisp
6 tablespoons chiffonade of fresh basil

1/2 cup Delightful Palate's Balsamic Garlic Honey vinaigrette

 

To Prepare the Salad:
Core and slice the beefsteak, golden delight, and rainbow tomatoes into 1/4 -inch thick slices. Toss the tomatoes with 1/4 cup of the vinaigrette. Season the tomatoes with the salt and pepper and set aside at room temperature to marinate until ready to serve. 
 
Combine the ham hock, onion, thyme, and field peas in a medium stock pot with enough cold water to cover the beans. Bring the peas to a simmer and cook until just tender, 12 to 15 minutes, stirring occasionally. Remove from the heat, drain, and cool. Remove and discard the ham hock, onion quarters, and thyme sprig. Place the cooled peas in a mixing bowl and set aside. 
 
Shave the kernels off the corncobs, discarding the silk hairs. Heat the peanut oil in a large skillet over medium-high heat. Add the corn kernels and cook until tender, 8 to 10 minutes. Season the corn with salt and pepper to taste, and remove from the heat and cool slightly. Toss the corn kernels with the cooked field peas and the remainingremaining vinaigrette. Set the pea mixture aside to marinate at room temperature until ready to serve. 


To Serve:
Arrange each of the different types of sliced tomatoes on 6 plates. Place the whole sweet 100 tomatoes around the sliced tomatoes. Divide the pea and corn mixture evenly among plates on top of the tomatoes. Place 1 slice of crispy bacon on the top of each salad.