Heirloom Tomato Salad with Arugula, Burrata, and E
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
6 to 8
Ingredients
1/2 small Japanese eggplant (about 2 oz.)
About 1 tsp. kosher salt, divided
1/4 cup panko (Japanese breadcrumbs)
1/4 teaspoon dried thyme
Black pepper
6 heirloom tomatoes (about 3 lbs.), in a mix of colors
2 tablespoons minced shallot
3 tablespoons red wine vinegar
1/4 teaspoon white pepper
1/4 cup canola oil, plus more for frying
1/4 cup flour
1 large egg, beaten
8 ounces burrata or fresh mozzarella
4 loosely packed cups arugula
12 basil leaves (optional)
Instructions
1. Dice eggplant into 1/2-in. cubes and put in
a colander. Toss with 1/2 tsp. salt and let
drain 1 hour.
2. Meanwhile, make seasoned bread crumbs- Heat
panko in a medium (not nonstick) pan over
medium heat, stirring occasionally, until
golden brown, 2 to 5 minutes; stir in thyme and
a couple of pinches each salt and black pepper.
Let cool.
3. Bring a medium pot of salted water to a boil
and fill a bowl with ice and cold water. Using
a sharp paring knife, core tomatoes by cutting
a cone around stems. Score bottom of each
tomato with a small X.
4. Blanch tomatoes 20 seconds, immersing two at
a time. With a slotted spoon, transfer to ice
water. When cool, lift tomatoes to a plate and
peel them. Slice tomatoes thickly and arrange
over two-thirds of a platter.
5. Make vinaigrette- In a small bowl, combine
shallot, red wine vinegar, 1/2 tsp. salt, and
1/4 tsp. white pepper. Whisk in 1/4 cup oil.
6. Pour oil for frying into a small pot to a
depth of 1 1/2 in. Insert a deep-fry
thermometer and heat over medium-high heat
until oil registers 325°.
7. While oil is heating, rinse eggplant and pat
dry with paper towels. Set a metal cooling rack
in a rimmed baking pan and put next to stove.
8. Put flour in a shallow bowl, egg in another,
and seasoned panko in a third. Coat eggplant
cubes in flour. Using a slotted spoon, lift out
cubes while shaking off excess flour; drop
cubes into egg. Using a second slotted spoon,
lift out cubes and drop into bread crumbs; toss
to coat. Now use the first (dry) spoon to
transfer eggplant to hot oil.
9. Fry eggplant in two batches if necessary
until crisp and golden brown, 5 to 7 minutes
per batch, and transfer with the dry slotted
spoon to drain on rack in pan. Season croutons
with salt.
10. Drizzle tomatoes with 3 to 4 tbsp.
vinaigrette. Slice cheese thickly and arrange
over tomatoes; sprinkle with salt and pepper to
taste.
11. In a medium bowl, toss arugula with 1 1/2
to 2 tbsp. vinaigrette. Arrange arugula on
platter next to tomatoes. Scatter with warm
eggplant croutons and torn basil leaves, if
using.
Originally Submitted
9/27/2015
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