Here is my version of a recipe taught by Anne Willan. Her version uses small cherry tomatoes, which are scored, blanched, and peeled. The combination is incredible, as the peeled tomatoes soak up the flavorful vinaigrette and explode in your mouth. However, the number of people I would peel cherry tomatoes for is fairly limited. The wine may seem a little surprising, but tomatoes contain alcohol-soluble flavors that can only be delivered to your taste receptors in the presence of alcohol. As the salad marinates, the tomatoes begin to exude their juices, so don’t make this more than 2 or 3 hours before serving. Serve this pretty combination in a butterhead lettuce cup with plenty of bread to soak up the juices.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Toast the walnuts on a baking sheet until brown, about 10 minutes. Let cool slightly, then coarsely chop. Set aside.
Step 2
To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl. Drizzle over the wine and stir to combine. Set aside.
Step 3
To prepare the dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
Step 4
To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat. Add the walnuts and stir to combine. Taste and adjust for seasoning with salt and pepper.
Step 5
To serve, divide the salad among chilled serving plates. Garnish with microgreens. Serve immediately.
tarragon
Step 6
Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish. Many sauces include it, like Sauce Béarnaise, served with steak, and Sauce Rémoulade, served with cold meats and seafood. When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.
