Barbara Lynch: Tomato Salad

Barbara Lynch makes Ricotta Stuffed Tomato Salad at the 2008 F&W Classic in Aspen.

Barbara Lynch makes Ricotta Stuffed Tomato Salad at the 2008 F&W Classic in Aspen.

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[MUSIC] So in the meantime we're gonna show you how to blanch a tomato. Yes. So what I did was just score it, and you're gonna drop it in Some salted boiling water. Literally for about a minute, the skins are gonna start to separate. Then you're gonna throw it in an ice bath, which is just ice cubes and water. And throw them in the ice. [BLANK_AUDIO] And then when you can handle them, you just take your knife and peel it away. Again, this is just to perfect things or make it look beautiful. You don't have to peel these if you don't want. You can do whatever you want. This is some of the ricotta that we had done a little bit ahead of time. That we're gonna use to stuff the tomatoes. And these little guys, these disposable pastry bags are great for this sort of thing. If you don't have these at home, use the corner of a plastic sandwich bag. Mm-hm. And what I did was just take the core out, and some of the little innards. And So we're just gonna stuff them. Yeah. Here we go. Let it drain. So I stuffed it and then you're just gonna turn it upside down. And I think it's cute. All right. We also want to show you brioche croutons with saffron. You get a little bit of olive oil. So we're just gonna actually toast the saffron first. And it starts to bring out some of the A scent of saffron and I like a lot of saffron and then you're just gonna gently toast these. There's a lot of butter in brioche as we probably all know but. Yeah so you don't need to have a lot of oil or butter. Yeah. So these are getting nice and toasty and golden can you see that? I'm just gonna pull them out and let them rest. [BLANK_AUDIO] Now, [BLANK_AUDIO] This vinaigrette is minced shallots, golden raisins that have been plumped either in vinegar or hot water, sherry vinegar, I'm not sure what it says in your recipe but I'm gonna go for like a fourth of a cup of olive oil. [COUGH] Salt and pepper and these black olives. It's also gonna get garnished with some raw radishes that we probably sliced on a mandolin, but you can definitely slice them with a knife, some celery leaves, little micro greens, and some diced scallions. The croutons are the things you wanna add last cuz you really, you can do this dish actually ahead and everything can be made ahead. Your tomatoes can be stuffed. A day ahead, two days ahead, the vinaigrette can be made. And I would just wait till the last minute to do the croutons. [BLANK_AUDIO] [NOISE] So that's your dish. That would be your tomato salad. [APPLAUSE]
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Barbara Lynch: Tomato Salad


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