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heirloom tomatoes peas salt fresh basil extra-virgin olive oil cider vinegar lemon juice salt dry mustard egg yolks vegetable oil garlic boiling water
Viewed: 114 - Published at: 6 years agoIngredients
- About 2 lb. heirloom tomatoes
- 2 cups shelled field peas, such as a mixture of butter beans, Crowder peas and black-eyed peas, blanched
- Sea salt and freshly ground black pepper to taste
- 3 Tbs. torn fresh basil or small whole leaves
- 2 Tbs. extra virgin olive oil for garnish
- 1 Tbs. cider vinegar
- 1 Tbs. fresh lemon juice
- 1 1/4 tsp. sea salt
- 1 tsp. dry mustard
- 2 egg yolks
- 1 1/2 cups vegetable oil
- 1 clove fresh garlic
- 3 Tbs. boiling water
Method
- To make Heirloom Tomato-Field Pea Salad: Cut tomatoes into 1/2-inch slices and 1/2-inch wedges for variation, and cut or halve cherry and grape tomatoes.
- Put all cut-up tomatoes into a large bowl.
- Put blanched field peas into lightly salted water.
- Drain, and add to tomatoes.
- Season with salt and pepper.
- Add basil, and toss gently.
- Drizzle with olive oil, and set aside for about 10 minutes.
- Meanwhile, to make Garlic Mayonnaise: Put vinegar, lemon juice, 1 teaspoon salt and mustard into a bowl, and whisk until salt and mustard are dispersed.
- Add egg yolks, and beat until smooth.
- Add oil, drop by drop at first, and later in a slow, steady stream, whisking until oil is incorporated into an emulsion.
- Chop garlic, and rub it into a paste with remaining 1/4 teaspoon salt.
- Pour boiling water over garlic paste, stir well and whisk into mayonnaise.
- Drizzle about 6 tablespoons Garlic Mayonnaise over salad, thinning with more hot water if needed.
