Rudi’s Recipe: Canaletto Tomato Salad

Blog Board member Chef Rudi Sodamin sent us this recipe for a salad he has created to be served in Canaletto, the alternative dinner-only Italian restaurant located in Eurodam’s Lido.

Canaletto Tomato Salad with Buffalo Mozzarella and Yellow Tomato Vinaigrette

Yields four servings.

Yellow Tomato Dressing:
2 very ripe yellow tomato, cored and roughly chopped

1/2 tablespoon Dijon mustard

1/4 cup sherry vinegar

1 cup extra-virgin olive oil

1 pinch cayenne pepper

kosher salt to taste

In a blender, combine the tomato, mustard and vinegar. With the blender running, slowly add the olive oil in a steady stream. Season with cayenne pepper and salt. Set aside.

Basil Oil:
1 bunch basil, leaves picked, washed, and gently dried

1/2 teaspoon kosher salt

1/2 cup extra-virgin olive oil

Place the basil leaves and salt in a blender. In a small saucepan, heat the oil just until very hot to the touch. Add the oil to the basil and blend until smooth. Set aside to cool.

Salad:
2 red radishes, trimmed and sliced as thinly as possible

1 small hot-house cucumber, peeled (if waxed) and diced or made into Parisienne balls (see note)

1/4 cup white balsamic vinegar or other mild white wine vinegar

1 small red onion, thinly sliced

12 fresh basil leaves, washed, dried and torn gently

1 red heirloom tomato, cored and cut into wedges

1 yellow heirloom tomato, cored and cut into wedges

1 ball buffalo mozzarella, cut into 8 pieces

1 tablespoons chopped fresh dill

sea salt and freshly ground pepper to taste

1. In a small bowl, combine the radishes, cucumber and vinegar. Allow to marinate for two or three minutes.

2. To serve, ladle the reserved tomato dressing evenly over the bottom of four plates. Top the dressing with the red onion and torn basil. Arrange alternating red and yellow tomato wedges and mozzarella pieces on top of the onion and basil. With a slotted spoon, remove the radishes and cucumber from the vinegar and toss them in a small bowl with the chopped dill; spoon them randomly around the plate. Season the tomatoes with sea salt and freshly ground pepper.

Drizzle with the basil oil and serve.

Note: Parisienne balls are made with a very small melon scoop, called a Parisienne scoop, which can be found in fine kitchenware shops or restaurant supply stores. The scoop creates garnishes that are easy, elegant, and even delightful — children just might eat their vegetables if they look like little multicolored confetti balls.