Since a friend requested the recipe for the dressing of the above salad, I thought I would share it with this blog's tens of readers. We serve this salad as a main course at least once a week and often more during the all-too-brief tomato season. And the tomatoes themselves are the secret!
- Slice the tomatoes, add some salt, and place them in a collander over a bowl. Wait at least 15 minutes.
- As a result, not only will the tomatoes give of less moisture when they're in the salad, the juice serves as the base of the dressing.
- To the juice, whisk in two parts olive oil and one part each of good wine or sherry vinegar. (If you don't have lemons handy all vinegar is fine.)
- Add a teaspoon plus of good Dijon, which not only contributes good flavor but serves as an emulsifier. Whisk aggresively.
- Add tarragon; a little fresh if you have it, but for this herb dried works fairly well. Add salt and pepper to taste.
It's a great dressing. This particular salad had wild greens, tomatoes from
the Berry Patch, hearts of palm, croutons, mozzarella (from
Maplebrook, and terrific) and black olives. But it works very well with any tomato salad.
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