The Oval Room has created a seasonal, tomato-inspired menu in honor of this summer staple. Learn how to make their popular heirloom tomato salad below.
Heirloom Tomato Salad:
4 ea. yellow, red, and purple baby heirloom tomatoes, peeled and marinated in olive oil
Espelette pepper, chives (to taste)
2 oz. balsamico villa manodori
Extra virgin olive oil (to taste)
Maldon salt (to taste)
1/2 cup micro arugula
Brioche paste (see below)
2 ea. gorgonzola crackling
Brioche Paste Ingredients:
340 g. rindless brioche, diced into roughly 1" cubes
Brioche Paste Instructions:
Toast the diced brioche in the butter. Once toasted, transfer the brioche to a sauce pot and cover the brioche with whole milk. Gently simmer until fully absorbed and the bread is completely broken down. Season with salt. Puree the mixture very very well and strain through a fine mesh sieve. NOTE: you may need to control the viscosity by adding more milk while pureeing.
Heirloom Salad Instructions:
In the center of 4 appetizer plates place 2 Tbs. worth of the brioche puree and spread it across the plate with a small palette knife. Season your cut tomatoes with a drizzle of extra virgin olive oil and a sprinkle of the maldon salt. Artistically plate the cut tomatoes on the brioche paste then add the peeled baby heirlooms. Garnish the tomatoes with the micro arugula and pieces of the gorgonzola crackling. Finish the plate with a drizzle of the balsamico.