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Heirloom-Tomato Salad with Mizuna and Coriander Vinaigrette


1 tablespoon fresh coriander berries (purchase in season at the farmers' market or substitute dried coriander seeds)

2 garlic cloves, coarsely chopped

2 tablespoons Champagne vinegar

¼ teaspoon salt

¼ cup plus 1 tablespoon extra-virgin olive oil

6 large heirloom tomatoes, cored and diced

1 tablespoon chives, finely chopped

1 medium shallot, finely chopped

1 cup mizuna leaves (if mizuna isn't available, substitute arugula)


1. With a mortar and pestle, grind together the fresh or dried coriander, garlic, Champagne vinegar and salt until a fine paste forms. Gradually whisk in the olive oil. (Alternately, grind the dried coriander in a spice mill, then combine with the garlic, vinegar, salt and oil using a small food processor.)

2. In a medium bowl, toss the tomatoes with the coriander vinaigrette. Stir in the chives and shallot.

3. Divide the tomatoes among six plates; reserve the tomato liquid from the bowl. Gently toss the mizuna with the reserved liquid and garnish each plate with the dressed mizuna. Serve immediately.


From http://www.tastingtable.com/entry_detail/national/5080/chefs_recipes/A_fresh_twist_on_tomato_salad.htm


This entry is related to the following products. Click on any of them for more information.
Tomato, Greens: Mizuna, Mizuna,

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