Best Tomato Salad – The Ranch, Anaheim

Uncategorized By Jun 21, 2019 No Comments

The Ranch Restaurant in Anaheim uses their own farm to grow 600 heirloom tomato vines that include over 90 varieties.

The bounty is used in a variety of irresistible ways on the menu, including Heirloom Tomato Salad, Tomato Water, Clear-Bodied Bloody Marys.

Award-winning executive chef, Michael Rossi, shared the recipe for his tomato salad, a version that I think is the best around. Just the thought of it makes me hungry!

The Ranch Heirloom Tomato Salad
Yield: 4 servings

Apple Cider Vinaigrette:
1 shallot, small diced
1 teaspoon Dijon mustard
1 cup apple cider vinegar
3 cups vegetable oil

Salad:
5 to 6 heirloom tomatoes, different sizes and colors, plus a few tiny cherry tomatoes
4 slices applewood smoked bacon, small diced, cooked, drained
1 each yellow sweet onion, small diced, cooked slowly with no color, cooled
3 tablespoons fresh chives, chopped
1 cup Point Reyes blue cheese, crumbled into medium chunks
3 tablespoons fresh basil, chopped
Maldon sea salt and freshly ground black pepper to taste
1. Prepare vinaigrette: In a medium bowl, combine shallot, mustard and cider vinegar; add oil in thin stream, whisking constantly.
2. Cut 1 or 2 large heirloom tomatoes into thick slices and layer them on a platter. Cut remaining tomatoes into eights (leave any tiny tomatoes whole); toss with enough vinaigrette to coat. Spoon tomatoes over the sliced tomatoes; top with bacon, sweet onion, chives, basil and cheese. Drizzle with a little more vinaigrette. Season with Maldon sea salt and freshly ground black pepper.

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