Close X
Friday, November 1, 2024
ADVT 
Food

Heirloom Tomato Salad

By Chef Floyd Cardoz, 24 Jan, 2017
    Serves 6
     
    Cooking time: about 15 minutes
     
    Ingredients
     
    1 tbsp coriander seeds
    ¾ tsp black peppercorns
    1½ pounds/680 grams mixed ripe heirloom tomatoes, cored and cut into even wedges
    A pinch of chili flakes
    ½ cup thinly sliced red onion
    1 tsp peeled, minced fresh ginger
    1½ tsps minced serrano chili
    ¼ cup mint leaves, torn just before use
    ¼ cup Thai basil leaves, torn just before use
    2 tbsps bush basil leaves 
    A pinch of sugar
    ¼ cup extra-virgin olive oil
    2 tbsps aged balsamic vinegar
    1 tsp fennel pollen
     
    Preparation
     
    In a small dry skillet, toast the coriander seeds over medium-low heat, shaking the pan frequently, until fragrant and several shades darker, for about three minutes. Transfer to a bowl to cool. Repeat to toast the peppercorns.
     
    Finely grind the toasted spices together in a spice/coffee grinder.
     
    Put the tomatoes in a large bowl and add the ground spice blend and chili flakes. Mix gently to distribute the spices evenly. Add the onion, ginger, chili, mint, Thai basil, bush basil, sugar, olive oil, and vinegar and stir gently to combine. Sprinkle the fennel pollen on top.
     
    Serve the salad immediately, making sure to include some of the juices that have accumulated in the bowl with each serving.
     
     
    Photos: Excerpted from Flavorwalla by Floyd Cardoz (Artisan Books). Copyright © 2016. Photographs by Lauren Volo 
     

    MORE Food ARTICLES

    Pistachio Dark-Chocolate Chrisp

    Pistachio Dark-Chocolate Chrisp

    Pistachio Dark-Chocolate Chrisps Ingredients • 1/2 stick unsalted butter, softened • 1/2 cup packed light brown sugar • 6 tablespoons all-purpose flour • 1/4 teaspoon pure vanilla extract • 1/8 teaspoon salt • 1/8 teaspoon curry powder

    Cardamom and Lemon Rice Pudding

    Cardamom and Lemon Rice Pudding

    Cardamom and Lemon Rice Pudding Ingredients • 3 cups whole milk • 1 cup heavy cream • 4 large eggs, beaten • 1/2 cup granulated sugar • 1/2 cup packed light brown sugar • 1 teaspoon vanilla…

    Coconut Cookies

    Coconut Cookies

    Ingredients: • 40gms Coconut Powder • 2 1/2 tsp Milk • 80gms Flour • 40gms Butter • 50gms Sugar • 1/ 4 tsp Baking Powder • 5 to 7 drops Vanilla Preheat oven to 350°F (180°C). Directions Add flour and… 

    Rose & Almond Ice-cream by Chef Tarla Dalal

    Rose & Almond Ice-cream by Chef Tarla Dalal

    Rose & Almond Ice-Cream This light rose flavoured creamy ice-cream is deceptively easy to make. Ingredients 2 ½ cups milk 1 tbsp corn flour 5 tbsp sugar 1/2 cup fresh cream 8 to 10 red rose petals 2…

    Anjeer Halwa by Chef Tarla Dalal

    Anjeer Halwa by Chef Tarla Dalal

    A sumptuous halwa to which the addition of ground almonds lends a smooth texture.   Preparation Time: 10 mins. Cooking Time: 20 mins. Serves: 4

    Special Paneer Kheer by Chef Tarla Dalal

    Special Paneer Kheer by Chef Tarla Dalal

    A wholesome kheer recipe, elegantly laced with the sweet flavour of cardamoms and topped with mixed nuts