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See Recipe Below
All Photography by Karen Mordechai
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Heirloom Tomato Salad
4 large heirloom tomatoes of any size and variety
really good olive oil
flake sea salt
2 tbl snipped chives
Cut the tomatoes in nice big segments. Arrange on the plate. Drizzle with olive oil. Sprinkle with salt and chives.
*We served the soufflé and tomato salad with a nice big piece of smoked salmon. Any kind will do but I prefer cold smoked/lox. It is buttery and rich and pairs beautifully with the meal.
I seriously cannot stop drooling. Tomatoes, tomahtoes; they're so delicious. Do tell, are these tomatoes raw? Sometimes I like for them to be soft, like in paninis. How do I do this? Someone once told me to bake them.
ReplyDeleteYes, the tomatoes are uncooked. You could slice them and roast them in a 350 degree oven for 10-15 minutes or you could saute them in a skillet with olive oil. Let us know how it goes!
ReplyDelete