GW Fins Heirloom Tomato and Cucumber Salad with Vidalia Onions
Serves 4 Ingredients:
6 Creole tomatoes
2 cucumbers, medium size
2 Vidalia onions, medium size
1 oz. Maytag bleu cheese
3 Tbs. Sherry vinaigrette
1 cup seasoned rice vinegar
4 sprigs fresh basil
Core the tomatoes and lightly score the bottom in an “X.” Boil 2 quarts of water in a medium saucepan and prepare an ice-water bath.
Plunge the tomatoes into the boiling water for a maximum of 10 seconds, remove them and place in the ice-water bath.
Peel the tomatoes and filet them; reserve the centers for other uses.
Peel and cut the onions in a 3/8-inch julienne. Place in a bowl and cover with the rice vinegar. Macerate for 15 minutes.
Peel the cucumbers, slice lengthwise and, using the handle of the peeler, scoop out the seeds. Slice 3/8-inch thick on the bias.
Pour the vinegar off of the onions and over the cucumbers. Macerate for 15 minutes.
Crumble the bleu cheese and allow to come to room temperature.
To serve the salad, line a small baking sheet or platter with a clean linen napkin. Place the salad rings on the platter and arrange tomato filets on the bottom of the rings. Add 2 ounces each of onion and cucumber and top with 1 tablespoon of dressing. Place more tomato filets to form the top. Reserve at room temperature.
Slide a spatula under the mold and transfer to the serving plate. Gently press down on the top of the tomatoes, add the bleu cheese and top with a sprig of basil. Spoon the remaining dressing around the salad and carefully remove the ring.
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