Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Floral Tomato Salad
Serves 1

1 Beefsteak Tomato peeled and cored out (to resemble a bowl)
1/2 cup Baby Field Greens
3 - 5 inch Green Onions (green sections only)
4 Yellow Bell Pepper Strips
4 Red Bell Pepper Strips
2 oz. Herbal Balsamic Vinegarette (recipe to follow)
2 cups Boiling Water
2 cups Ice Water

Méthode:
Take stem out of tomato and make an 'X' mark on the bottom of the tomato then place into boiling water for 40 seconds. Remove and place into ice water. Peel, seed and core to resemble a vase. Arrange greens, onions and peppers like you are arranging a bouquet. Place tomato in center of plate and surround with herbal vinaigrette then serve.

Herbal Balsamic Vinegarette
Yields 3/4 cup

1 Egg Yolk
1 Garlic Clove (minced)
3 tbsp. Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil
1/2 tsp. Black Pepper (ground)
1/2 tsp. Kosher Salt
1 tbsp. Parsley (chopped)
1 tbsp. Basil (chopped)
1 tsp. Thyme (chopped)

Méthode:
Whisk egg yolk, garlic and vinegar in a bowl until combined. Slowly add olive oil to form a emulsification. Now add fresh herbs, salt & pepper while whisking. Refrigerate until needed.