Cet espace vous permet d’accéder aux actions menées par le Conseil Interprofessionnel des Vins de Provence en matière de promotion et de communication en France et à l’export, ainsi qu’aux actualités économiques.
Heirloom Tomato Salad Created by Chef Alex Seidel, Mercantile Dining & Provision, Denver, CO
6 people
Recipe from Chef Alex Seidel, Mercantile Dining & Provision, Denver, CO
Coteaux d'Aix-en-Provence
Ingredients
6 heirloom tomatoes (different colors, blanched, shocked and skin removed) per salad
1 shallot, minced
¼ cup red wine vinegar
½ cup olive oil
1 cup Fruition Farms ricotta
2 medium to large Palisade peaches per salad
1 cup mixed greens
Kosher salt
Black pepper
White pepper, ground
Direction
To make the red wine vinaigrette, combine the minced shallots and red wine vinegar in a small mixing bowl.
Slowly whisk in the olive oil.
Season to taste with kosher salt and white pepper.
Slice the tomatoes into round slices and wedges.
Slice the peaches.
How to serve
Dress the peaches and the tomatoes with the red wine vinaigrette and season with kosher salt and black pepper.
Arrange the tomatoes and peaches on plates, and finish the dishes with spoonfuls of Fruition Farms ricotta and the mixed greens.
Serves 6.
Chef Alex Seidel, Mercantile Dining & Provision, Denver, CO
