Heirloom Tomato Salad with Elderflower Vinaigrette

August 17, 2021

Heirloom tomato salad
3-5 large heirloom tomatoes, assorted colors and varietals
1 cucumber
1 lemon cucumber
1 tomatillo
1 low heat pepper; green peppers or shishito peppers
1 scallion, thinly sliced
1 tsp Lindera Farms Honeysuckle Vinegar
salt
pepper

1. Slice tomatoes roughly 1/8 inch thick and lay out on a small tray and season with salt and pepper.
2. Using a mandolin, thinly slice the cucumber and tomatillo. Season and set aside with the tomatoes.
3. On mandolin, slice chilis and onions paper thin.
4. Toss all ingredients in a small bowl with the vinegar and salt and allow to macerate for 10-15 minutes prior to serving.

Elderflower vinaigrette
1/4 cup Lindera Farms Elderflower Vinegar
1/4 cup Lindera Farms Honeysuckle Vinegar
1 tbsp elderflower liqueur
1 tbsp dijon mustard
1 tsp salt
1/2 cup extra virgin olive oil
1/2 cup light olive oil or a neutral oil.

1. Mix the vinegars, liqueur, mustard, and salt in a bowl and whisk until thoroughly incorporated.
2. Incorporate the oil slowly while continuously whisking. The vinaigrette shouldn’t be thick; but should not look broken or greasy either.

Plating
microgreens, sprouts, and shoots from Little Wild Things Farm
salad green mix, ideally summer lettuces and sprouts
edible flowers
olive oil
salt
pepper

1. Toss the salad greens and sprouts in a large bowl with salt, pepper, and just enough vinaigrette to coat the greens without overwhelming them.
2. Set the tomatoes, cucumbers, and tomatillos on a plate, covering half.
3. Garnish with the onions and chilis and drizzle olive oil and elderflower vinaigrette on top.
4. To the other side, add the dressed greens.
5. Finally, scatter the edible flowers over the dish as garnish. Serve immediately.

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