Nichols Farm Heirloom Tomato Salad
CHEF CHARLES HARACZ’S SUMMER 2023-INSPIRED RECIPE
Serves 10 people
- Apricot Mostarda (Yields 1 ½ cups)
- ½ cup apple cider vinegar
- 1 tablespoon olive oil
- 1 cup diced dried apricots (6 ounces)
- 2 tablespoons sugar
- 1 shallot, minced
- 1 garlic clove, minced
- 2 tablespoons whole-grain mustard
- 1 teaspoon mustard seeds
- ¼ cup of Calabrian chile (remove seeds & rinse)
- Heirloom Tomatoes (6 tomatoes)
- Sliced wedges (5 Slices per salad mixed colors if possible)
- Drizzled with EVO
- Sea salt, fresh cracked black pepper, and sliced chives
- Torn Basil (for garnish)
- Basil oil (for garnish)
- 8 ounces of basil leaves
- ¼ cup grapeseed oil
- Kosher salt
- Pea Tendril (clean pea tendrils)
- Toasted Pistachios (8 ounces roughly chopped and sprinkled on burrata)
- Buratta (five 4-ounce pieces of burrata)
- Cut into fourths (2 quarters per salad)
- Finished with sea salt & chive oil
Preparation: Apricot Mostarda
- Heat olive oil in a small saucepan.
- Add Shallot, cook until light caramelization
- Add mustard seeds, garlic, and Calabrian chile. Cook for a minute, add vinegar & sugar.
- Bring to a simmer stirring until the sugar is dissolved.
- Whisk in the mustard & add the apricots. Bring to a simmer & cook for about 12 minutes or until the mixture has a jam-like consistency.
- Chill in a mason jar or airtight container.
Preparation: Basil Oil
- Combine chives and grapeseed oil in a blender and puree.
- Bring the chive and oil mixture in a medium saucepan, heat up to 160F (or until it starts to bubble).
- Immediately strain through a chinois (if you don’t have a chinois, you can use a coffee filter!)
- Once chilled, then transfer the oil to a squeeze bottle and reserve, keep refrigerated.