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.
More Top Chef Dishes
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
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.