• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 4
    OK

    Burnt Tomato Salad with Grilled Goat Cheese and Anchovy Salsa Verde

    When heirloom tomatoes are in season, it's easy to want to eat them every day. With this creative, but easy, recipe you can add a new dish to your repetoir. Grilled tomatoes and sliced goat cheese are enhanced with a bright salsa verde full of capers, garlic, anchovy and parsley.

     

     

    Chef Victor Albisu is the chef/owner of two new Latin American eateries—Del Campo and Taco Bamba, in Washington DC. Both ventures, although different in style and concept, are a nod to his Latin heritage.


    Ingredients
    For the Salsa Verde
    1/2
    cup
    packed chopped Italian parsley
    12
    anchovy fillets, drained and chopped
    1
    teaspoon
    capers
    1
    teaspoon
    Chopped Garlic
    1/2
    cup
    extra virgin olive oil
    *
    coarse salt and freshly ground black pepper
    For the Salad
    6
    heirloom tomatoes
    1/4
    cup
    extra virgin olive oil plus extra for brushing
    1
    sprig
    picked oregano leaves
    4
    ounces
    Boucheron or similar goat cheese
    1
    tablespoon
    red wine vinegar
    *
    coarse salt and freshly ground black pepper
    Directions
    To make the salsa verde combine the parsley, anchovy, capers and garlic in a small bowl. Slowly add the olive oil, whisking to combine. Season with salt and pepper.
    To make the salad, cut the tomatoes into random shapes (wedges or thick slices) and put them in a bowl. Add 1/4 cup of the olive oil, oregano, salt and pepper. Heat a grill to very high heat.
    Place the tomatoes on the grill, some on the cut side and some on the skin side. Do not move the tomatoes while they cook, allow them to develop grill marks and blisters without losing their freshness. After 3 to 4 minutes, or when the tomatoes are well charred, remove them and reserve.
    Cut the Boucheron goat cheese into 1-inch rounds. Brush the goat cheese with olive oil and place it on the hot grill. Grill the cheese for 1 minute or less on one side and allow the cheese to develop a crust without burning it. Remove the cheese and place it grilled side up on a plate.
    Place the tomatoes over and around the cheese, drizzle with the salsa verde and finish the dish with a few drops of red wine vinegar and coarse salt.

    The base number of servings for this recipe is 4
    OK

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