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Food
HEIRLOOM TOMATO SALAD WITH BALSAMIC CABERNET VINAIGRETTE

Balsamic Cabernet Vinaigrette:

  • 2 cloves garlic, thinly sliced
  • 4 teaspoons balsamic vinegar
  • 4 teaspoons cabernet sauvignon
  • 1/2 cup extra virgin olive oil
  • Sea salt and black pepper to taste

Salad:

  • 2 large red sweet onions
  • 2 pound assorted heirloom tomatoes, see note
  • 6 ounces thinly sliced or shaved pecorino toma pepato (pecorino cheese with black peppercorns)
  • 1/2 bunch fresh basil
  • 4 slices sourdough bread
  • Extra virgin olive oil
  • 1 clove garlic, peeled

To prepare vinaigrette: In a shallow bowl, combine the garlic, balsamic vinegar and cabernet. Slowly whisk in the olive oil. Season with salt and pepper.

For the salad: Slice onions into rings about 1/4 inch wide. Place on medium hot grill and grill until a slight char appears on onion rings. Cool. Brush four slices of sourdough bread with olive oil, rub with garlic clove. Place on grill until you have light grill marks on either side. Slice diagonally, placing two halves on a plate. Top with sliced tomatoes, grilled sweet onions, shaved pecorino, basil leaves and dressing.

Note: You can use regular tomatoes as well.

Chef Jason Culp of The Pines Tavern

Thursday, September 12, 2002

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