RCP: Salade de Tomates, Pignons de Pin, et Basilic

From Patricia Wells "The Provence Cookbook"

I was lucky to source some ripe tomatoes (in early May! in Chicago!) at a new organic store called "Sunflower" I received many comments on this very simple tomato presentation.

6 ripe tomatoes (about 1 1/2 lbs). Cored, peeled and sliced lengthwise (I forgot to peel them, no-one cared)

fine sea salt to taste
1/2 cup (whatever, just sprinkle them on) toasted pine nuts
1 cup fresh basil leaves, cut into a chiffonade
1 tablespoon fresh lemon juice
EVOO
Hazelnut oil
Fresh ground pepper.

Slice the tomatoes and lay them out on a platter. I used a long narrow one and made two rows. Sprinkle with sea salt, pine nuts and basil. Drizzle with EVOO, then hazelnut oil. Season with pepper. I didn't re-season with salt as the recipe called for. Make this 15-30 minutes before you want to serve it so the salt pulls the juices out and makes a wonderful mix of flavors.

[Jenise]

I like your presentation idea, very contemporary. I love making platter-sized tomato salads because the shape of the tomato is so attractive and versatile.

That's quite a mix of flavors, would never have thought of using hazelnut oil on tomatoes, though I love it for late-fall salads full of kales and the like. Must try this.

Speaking of tomatoes, have you seen or bought bruno rossos? I bought some at Whole Foods in Seattle last week and was enormously impressed with their robust flavor and sweet acidity in a tomato caprese salad. They'd be great for this recipe too, in lieu of good garden tomatoes which for some of us are four months away yet.

Hi Jenise,

This is just the recipes part of the post regarding my dinner for 16 on Saturday. I was stunned at how good these tomatoes were. And I saw people going back for seconds and thirds!

I've not seen bruno russos, I've been trying to avoid whole foods when I can just because they're just sooooooo expensive but I'll look for those.

More to come regarding Saturday when I get the chance to pull together my thoughts.

1 tablespoon fresh lemon juice

%^)

Hey Howard !

Where in the preparation does the lemon juice go ?

Thanks !

Clink !

%^)

Hi Bill,
My bad. This is just a sprinkle everything over the tomatoes and let it sit recipe so I did it before the oil. I'll fix the recipe.
Thanks

[Jenise]

Howard, bruno rossos aren't the exclusive property of Whole Foods, our better local market chain carries them too. Might have more to do with our proximity to a grower in BC, though, than the store itself.