Heirloom Tomato Salad With Basil Oil and Romano Cheese
Heirloom Tomato Salad With Basil Oil and Romano Cheese
MANTENER PANTALLA ENCENDIDA
Rendimiento: Makes 6 to 8 servings
Ingredientes
Ingredients
2 quarts water1/2 cup kosher salt
1/2 pound fresh basil leaves, stems removed and washed
1 1/2 cups extra virgin olive oil
Ingredients
3 pounds ripe heirloom tomatoes, washed, cored
4 ounces Pecorino Romano cheese, rind removed
1/4 cup aged balsamic vinegar (also known as Balsamico)
Kosher or sea salt
Freshly ground black pepper
12 fresh basil leaves
Método de preparación
To make basil oil:
- In 4-quart saucepan on Wolf cooktop over high heat, bring water to a boil. Stir in salt.
- Carefully add basil leaves to boiling water and blanch for 30 seconds.
- Using slotted spoon, remove from water and plunge in ice water to stop cooking.
- Drain and squeeze out as much water as possible from blanched basil leaves.
- Place in blender or food processor with olive oil and puree for 1 minute on high.
- Leave oil mixture in bowl for 1 hour to allow the oil to extract as much of the basil flavor as possible.
- Pour puree mixture in a wire strainer lined with 2 paper coffee filters. Allow to drip for 30 minutes.
- Very gently wring out basil oil, being careful not to break paper filter.
- Place oil in small airtight container. Refrigerate until use.
To assemble salad:
- Slice tomatoes about 1/4” thick. Arrange over a large platter.
- With a vegetable peeler, shave cheese into thin strips over tomatoes.
- Drizzle with vinegar. Season with salt and pepper.
- Stack basil leaves one on top of another and roll into a small rolled bundle, starting with the long end. Slice bundle into thin strips.
- Sprinkle basil over tomatoes and drizzle 1/8 to 1/4 cup basil oil over all. Serve immediately.
Note: Basil oil may be kept in an airtight container in Sub-Zero refrigerator for up to 2 weeks.