Heirloom Tomato and Peach Salad with Smoked Marcona Almonds
Chef Steven Fretz shares a light salad perfect for summertime!
Ingredients for the Salad:
4 each - White Peaches, (de-pitted and cut in quarters, then in half again)
4 each - Mixed Heirloom Tomatoes (cut into ¼ inch slices)
1 bunch - Heirloom Watercress, (cleaned of its roots, leaving the tops attached)
1 pint - Heirloom Cherry Tomatoes, mixed colors
4oz - Smoked Marcona almonds, chopped
1 pound - Fresh Burrata cheese
Extra virgin olive oil - to taste
Sea Salt to taste
For the Vinaigrette:
4 each - Shallots, cleaned and sliced thin
2 each - Whole lemons, zested
1 each - Whole peaches, cut from the pit, cut in quarters
4 oz - Rosé champagne
6 oz - Champagne Vinegar
10 oz - Canola oil
1 each - Egg Yolk
Kosher salt to taste
Directions for the Viniagrette:
To prepare the vinaigrette; place the shallots, lemon zest, peaches, rosé champagne, and champagne vinegar in a small sauce pot and bring to a boil over high heat. Pour the liquid into a heatproof container and place in the refrigerator until completely chilled.
Using a blender, remove the vinaigrette base from the refrigerator, place 1 cup of the base in the blender, (peaches, lemon zest, and shallots included) with the 1 egg yolk.
Turn the blender on low and start to pour in the canola oil very slow. Once you have about half the oil in you can pour a little faster, or once you are sure you have a proper emulsion.
Season the vinaigrette with kosher salt. You will have a bit of base left over, I can hold for over a week in the refrigerator.
With regards to the egg yolk, you add it as the protein that the oil will bind to create a creamy emulsion for the vinaigrette. Most people ask if there is dairy in the vinaigrette and there is not.
Make double the vinaigrette base, it only gets better with age in the refrigerator, plus it allows you to make the vinaigrette fresh as opposed to making it in a large batch.
Make sure and buy your peaches several days before you use them, this way it insures you have ripe peach, this can also be said for the tomatoes.
Never refrigerate your tomatoes or peaches. Cold temperatures change the texture and lessen the flavor intensity of both tomatoes and peaches.