Laurent Chabert of Château L’Hospitalet designed this dish to pair with rosé—particularly La Villa Rosé from Château la Sauvageonne in Languedoc-Roussillon. The younger chef’s complete menu is a love letter to the elements of the South of France—from the superb fleur de sel harvested on the close by Salins de Gruissan, to the olive oil pressed from fruit grown alongside the world’s many vineyards, to the herbs and tomatoes grown in his personal kitchen backyard. For the most effective outcomes and the prettiest presentation, search for medium-firm, ripe tomatoes of constant measurement.

Featured in: “It May Be September, But We’re Not Done Drinking Rosé.”


Tomate à la Narbonnaise (Heirloom Tomatoes Full of Feta and Basil)

This elevated summer season tomato salad from France’s Languedoc-Roussillon area pairs properly with the world’s rosé wines.

Yield: serves 4

Time:

35 minutes

Components

  • 4 medium pink tomates (1 lb.), plus 4 small heirloom tomatoes, cored and coarsely chopped (2 cups), divided
  • Effective sea salt
  • ¾ cups (4 oz.) greek feta, finely chopped
  • 2 tbsp. basil leaves, finely chopped, plus extra for garnish
  • ⅓ cups breadcrumbs
  • 3 tbsp. black olive tapenade
  • ⅓ cups extra-virgin olive oil
  • ⅓ cups tomato vinegar (similar to Mutti model)

Directions

  1. Preheat the oven to 400°F; line a big baking sheet with parchment paper and put aside.
  2. Fill a big pot midway with water. Season frivolously with salt and convey to a rolling boil over excessive warmth. In the meantime, fill a big bowl with ice water and place it by the range.
  3. Utilizing a pointy paring knife, reduce shallow crosses into the stem finish of every pink tomato and drop them into the boiling water. Cook dinner for 30 seconds simply to loosen the skins, then shortly use a slotted spoon to switch the tomatoes to the ice water bathtub. When cool sufficient to deal with, drain the tomatoes and take away and discard their peels. Utilizing a small spoon or melon baller and ranging from the stem finish, hole out the peeled tomatoes. Frivolously season the interiors of the tomatoes with salt and put aside.
  4. In a medium bowl, toss collectively the chopped tomatoes, feta, and basil. Season frivolously with salt, then spoon the combination into the hollowed tomatoes and put aside.
  5. In a small bowl, toss collectively the breadcrumbs and tapenade. Switch to the lined baking sheet, unfold in a fair layer, and bake, stirring sometimes, till dry and toasty, 5–7 minutes. Put aside to chill to room temperature.
  6. In a small bowl, whisk collectively the oil and tomato vinegar. Season to style with salt.
  7. To serve, scoop a couple of tablespoon of the toasted tapenade crumbs onto every of 4 salad plates. Roll every tomato within the French dressing, then place them, reduce aspect down, atop the crumbs. High with contemporary basil and serve at room temperature.





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