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August 2006
Created by Patrick Deiss, 2941 Restaurant in Falls Church
(Serves 6)
“Fruity, acidic, and earthy types of tomatoes are all complemented by the vinaigrette and the peppery arugula,” says Deiss, who created this recipe for his his forthcoming book on heirloom tomatoes.
- 5 heirloom tomatoes, assorted varieties
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 tablespoon balsamic vinegar
- 1 clove garlic, smashed and minced
- Salt and black pepper
- 4 handfuls arugula
- 1 teaspoon chopped fresh thyme
- 2 tablespoons shredded fresh basil
- 2 tablespoons minced fresh chives
- 1 1/4 cups crumbled goat cheese
1. Slice the tomatoes in wedges over a bowl, to collect any liquid. Place the tomatoes in a separate bowl and let sit for 30 minutes. Combine the liquid with the olive oil, vinegars, garlic, salt, and pepper to make a dressing.
2. Divide the arugula equally among serving plates. Place the tomatoes on top and sprinkle with herbs, dressing, and goat cheese. Serve immediately.
Nutrients per serving: calories 224, protein 9g, carbohydrates 7g, fiber 2g, fat 18g (saturated fat 7g), cholesterol 25mg, sodium 311mgn
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