JOHN KERNICK
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

New York City chef Dan Kluger makes a deeply flavorful vinaigrette for summer's sweetest and juiciest tomatoes. Instead of dry-roasting almonds for his salad, Kluger toasts them in olive oil until they're crisp and golden, then uses the richly flavored oil to make a tangy dressing.

In 2018, Food & Wine named this recipe one of our 40 best: When we come across a recipe that is both delicious and economical, we take notice. An eye-opener for us was the vinaigrette that chef Dan Kluger of New York City’s Loring Place created for this salad, which highlights summer’s juiciest and sweetest tomatoes. Kluger (who was named a Best New Chef in 2012 for his work at New York’s ABC Kitchen) toasts chopped almonds in olive oil until crisp and golden, then, instead of discarding that fragrant oil, he whisks in grated garlic, vinegar, lime juice, and a bit of sugar for a phenomenal dressing. Topped with red onion, jalapeño, mint, and basil, this dish is a total summer showstopper.

How to Make It

Step 1    

In a medium skillet, cook the almonds in the oil over moderately low heat, stirring occasionally, until well browned, about
7 minutes. Strain the oil through a fine sieve into a heatproof bowl; reserve the almonds for the salad. Immediately whisk the garlic into the warm oil and let cool slightly, then whisk in the vinegar, lime juice and sugar. Season the dressing with salt and pepper.

Step 2    

Spread the tomatoes on a large baking sheet. Season with salt and let stand for 5 minutes.

Step 3    

Drain the onions; pat dry. Scatter half of the almonds 
on a platter and top them with 
the tomatoes. Drizzle with the dressing and top with the onion, jalapeño, mint, basil and 
the remaining almonds. Serve.

Suggested Pairing

Vibrant French rosé.

You May Like