Tomato Salad with Pickled Walnuts and Blue Cheese
- TOTAL TIME: 15 MIN
- SERVINGS: 4
Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing candied walnuts with a little vinegar. (Alternatively, use British pickled walnuts, available at some specialty food stores.) "The blue cheese and the celery give this dish a little 'adultness,'" he says.
- 1/2 cup candied walnuts, coarsely chopped
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 pounds assorted heirloom tomatoes—thickly sliced, quartered or halved if small
- 2 small celery ribs with leaves, ribs thinly sliced crosswise
- 1/4 cup crumbled blue cheese
- In a bowl, toss the walnuts with 2 teaspoons of the vinegar and let stand for 10 minutes.
- In another bowl, whisk the mustard with the remaining 2 teaspoons of vinegar and the olive oil and season with salt and pepper.
- Arrange the tomatoes on a platter; season with salt. Add the celery and leaves, nuts and cheese. Drizzle with the dressing and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.