Description
A salad full of sliced red ripe tomatoes plus sweet cherry tomatoes drizzle with a tangy homemade Caesar dressing! Plus tons of shaved Parmesan, briny capers and fresh basil to go into full summer mode.
Ingredients
Scale
CAESAR DRESSING:
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- 2 garlic cloves, coarsely chopped
- 1 small anchovy fillet, drained of oil OR 1 to 2 teaspoons anchovy paste
- 1/4 cup fresh lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1/2 cup extra-virgin olive oil
- 3 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup (2 ounces) freshly ground Parmesan cheese
SALAD:
- 2–1/2 to 3 pounds ripe red heirloom tomatoes
- 6 ounces cherry tomatoes, halved
- Fleur de sel, to taste
- 2 tablespoons capers, drained
- 1/4 cup fresh basil leaves, cut into chiffonade or torn
- 2 ounces Parmesan, shaved with vegetable peeler
Instructions
- To make the dressing: Combine the egg yolk, Dijon mustard, anchovies, lemon juice, mayonnaise and red wine vinegar in the bowl of a food processor. Pulse until smooth. Combine the extra-virgin olive oil and canola oil in a glass measuring cup and, with the food processor running, slowly drizzle the oil in to the dressing until an emulsion is formed. Season to taste with salt and pepper. Add the ground Parmesan and pulse a few times to combine.
- Core the tomatoes and slice about 1/2-inch-thick. Arrange the tomatoes on a serving platter, overlapping the tomatoes on top of each other. Sprinkle with fleur de sel and freshly ground black pepper. Drizzle the tomatoes with some of the dressing. Sprinkle the cherry tomatoes, capers, basil and shaved Parmesan over top. Serve the remaining dressing on the side.
Notes
Inspiration: Tomato Carpaccio on foodnetwork.com
- Category: Salads