green salad with heirloom tomato vinaigrette
Soups & Salads
Green Salad with Heirloom Tomato Vinaigrette
A luscious vinaigrette made from the juice of heirloom tomatoes, Dijon, shallot, and honey turns a bowl of leafy greens into a something special.
Ingredients
- 1 large shallot, thinly sliced into rings (about 1/2 cup)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon black pepper, divided
- 1 pound ripe heirloom tomatoes (2 to 3 medium tomatoes), halved crosswise
- 2 tablespoons dijon mustard
- 1 teaspoon honey
- 1/2 cup extra-virgin olive oil
- 1 large head leafy greens (such as butter lettuce), torn (about 8 loosely packed cups)
- flaky sea salt
Directions
- Stir together shallot and vinegar in a small bowl. Stir in 1/4 teaspoon fine sea salt and 1/8 teaspoon black pepper; let stand 15 minutes. Meanwhile, place a fine wire-mesh strainer over a medium bowl. Squeeze tomato halves into strainer, pressing on solids to extract about 1/2 cup tomato juice; set juice aside. Discard tomato halves.
- Transfer shallot to a large bowl using a slotted spoon. Add shallot-infused vinegar, mustard, and honey to bowl with tomato juice, and whisk to combine. Gradually add olive oil in a thin, steady stream, whisking constantly until thickened and well combined. Whisk in remaining 1/4 teaspoon fine sea salt and remaining 1/8 teaspoon black pepper.
- Transfer 1/3 cup vinaigrette to large bowl with shallot. Add greens, and toss to coat. Sprinkle with flaky sea salt; serve immediately with remaining vinaigrette on the side.
