Heirloom-Tomato Salad With Mizuna And Coriander Vinaigrette Recipe
Prep Time:
Cook Time:
10 minutes
Servings:
6 servings
Ingredients
  • 1 tablespoon fresh coriander berries (purchase in season at the farmers' market or substitute dried coriander seeds)
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons Champagne vinegar
  • ¼ teaspoon salt
  • ¼ cup plus 1 tablespoon extra-virgin olive oil
  • 6 large heirloom tomatoes, cored and diced
  • 1 tablespoon chives, finely chopped
  • 1 medium shallot, finely chopped
  • 1 cup mizuna leaves (if mizuna isn't available, substitute arugula)
Directions
  1. With a mortar and pestle, grind together the fresh or dried coriander, garlic, Champagne vinegar and salt until a fine paste forms. Gradually whisk in the olive oil. (Alternately, grind the dried coriander in a spice mill, then combine with the garlic, vinegar, salt and oil using a small food processor.) 2. In a medium bowl, toss the tomatoes with the coriander vinaigrette. Stir in the chives and shallot.
  2. Divide the tomatoes among six plates; reserve the tomato liquid from the bowl. Gently toss the mizuna with the reserved liquid and garnish each plate with the dressed mizuna. Serve immediately.