Heirloom Tomato Salad With Nectarines Avocado And Arugula Recipes

HEIRLOOM TOMATO SALAD WITH NECTARINES, AVOCADO AND ARUGULA

Steps:

• Assemble the salad on a nice platter, not a bowl.
• Wisk together the oil and vinegar.
• Place the sliced tomatoes on the platter and drizzle with about half of the vinaigrette and sprinkle on a pinch of regular salt.
• Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices.
• Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette.
• Finish to taste with our Flake Sea Salt and a few turns of the pepper grinder.

NECTARINE ARUGULA SALAD

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

HEIRLOOM TOMATO SALAD WITH GOAT CHEESE AND ARUGULA

Steps:

• Thinly slice tomatoes and arrange on salad plates in an overlapping fashion forming a ring, alternating colors as you go.
• Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic (reserve some for the arugula).
• Press wheels of goat cheese into the chopped pistachios, covering both sides.
• Place arugula into a small bowl and toss gently with olive oil, juice of the lemon, balsamic, salt, and pepper.
• Place approximately one cup of the arugula salad into the center of the tomatoes.
• Top arugula with pistachio goat cheese.
• Garnish with one half cherry tomato, if desired.

GRILLED CORN, HEIRLOOM TOMATO, AVOCADO, AND ARUGULA SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry.
• Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side.
• Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine.
• Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving.