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August 20, 2006
Heirloom Tomato Salad w/Charred Sweet Onions and Mozzarella
Today the Neighborhood Farmers' Market Alliance held their second annual "Incredible Feast where the Farmers are the Stars". Each year chefs pair with farmers to create exquisite dishes as a fund raiser for the farmers markets. This recipe is from Ethan Stowell of the Union restaurant in Seattle.
Heirloom Tomato Salad w/Charred Sweet Onions and Mozzarella
2 Large ripe tomatoes
2 medium or 1 large Willie Walla Walla Onion, peeled and sliced 1" thick
2 buffalo mozzarella sliced
Good quality extra virgin olive oil
3 TBS red wine vinegar
Salt and pepper
For the charred onions:
Brush the onions with extra virgin oil and saute in a cast iron pan for about 4 minutes on eah side over medium high heat. Work in batched if needed. Cool onions to room temperature when done..
For the tomato salad:
Slice the tomatoes about 1/2" thick and lay out on a plate. Very liberally brush the tomatoes with extra virgin olive oil, pour the vinegar all over and season with salt and pepper. Let marinade for about 5 minutes.
For the buffalo mozzarella:
Lay the slices out evenly on a plate and season with salt, pepper and extra virgin oil.
Final presentation:
Divide the tomato, mozzarella and charred onions between four plates. Pour any remaining marinating fluids over each dish and serve with fresh bread to soak up the juices.
Posted by Christine at August 20, 2006 10:33 PM
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