Description
Charring tomatoes completely changes your salad game.
Ingredients
Scale
- 4 buffalo mozzarella balls
- 5 heirloom tomatoes, large variety
- 1 radicchio head, quartered and leaves separated
- 2 Belgium endive heads, cut in half lengthwise, core removed, and leaves separated
- 1 cup baby greens
- 15 edible blossoms
- 1 tbsp chives, cut fine
- 2 oz sherry vinegar
- 4 oz extra virgin olive oil
- Salt and black pepper, to taste
Instructions
- Preheat grill to medium-high heat.
- Cut heirloom tomatoes in half and season with olive oil and pepper.
- Grill tomato cut side down until charred and the tomato begins to soften.
- Flip tomato and char for an additional 5 minutes. Remove from grill and allow to cool to room temperature.
- In a medium mixing bowl, combine radicchio leaves, endive leaves, sherry vinegar, olive oil and season with salt and black pepper. Mix to evenly dress the greens.
- Cut the cooled tomatoes into smaller bit size pieces. Be gentle, the tomato will be very tender. Season tomatoes with salt and black pepper.
- Evenly divide the greens onto each plate. Evenly arrange the cut tomatoes on top of the greens on each plate. Leave some space in between the tomato pieces.
- Drain any liquid off the mozzarella and break off bite size chunks and intermingle them within the tomatoes on each plate.
- Garnish each piece of mozzarella with a pinch of chives, salt and pepper.
- Arrange the blossoms around each plate to help add extra color and the sweet flavor of the nectar.