Saturday, January 21, 2012

Parsley & Tomato Salad

At Urban Oasis, we have many different varietals of tomatoes.  Varying in size, color, sweetness and acidity, these different characteristics all play a large part in food paring.  I really wanted to showcase the quality of the farm’s fresh vegetables, so I chose a simple lemon juice dressing. Bringing in the green flavor of celery leaves and the earthiness of parsley gives this salad just what it needs to hold its own on any fine dining room table.

This tomato season has had its ups and downs.  The plants put up a fight early on, but due to farmer Dave’s amazing knowledge and skill, we ended up growing more than we ever hoped for.

Thanks, Dave!
During the demo, I wanted to show these tomatoes off a bit.  Not because I happen to work out there (and think they’re the best ever),  but because I love food. I also love sharing my passion with others, and this was one way to do just that.

Parsley & Tomato Salad

by Chef John N Carminati


1 1/2 cup halved tomatoes
1 cup packed picked parsley leaves
1/2 cup celery leaves
Juice from one large lemon, roughly 5 tbsp
2 1/2 tbsp walnut oil
Red onion, julienned
8 nasturtium leaves chiffonade and chopped stems
Salt to taste

  1. In a large mixing bowl, add tomatoes, onions, nasturtium stems and lemon juice.  Let the flavors marry together a few minutes.
  2. Add nasturtium leaves, oil & salt.  Toss together and serve.  
  3. Garnish with nasturtium flowers.

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