CHEF ROBERT MANCUSO
HEIRLOOM TOMATO SALAD
W/ MARJORAM VINAIGRETTE
Preparation time: 15 minutes
Serves: 2-4 portions
INGREDIENTS
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3 oz Balsamic Vinegar
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3 oz Rice Wine Vinegar
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1 tbsp Garlic, minced
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.25 cup Shallots, minced
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1 tbsp Honey
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2 tbsp fresh Marjoram, chopped
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1 tbsp fresh Thyme, chopped
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1.25 cup Olive Oil, extra virgin
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2 tbsp Walnut Oil
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Assortment of Heirloom Tomatoes
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Salt and Pepper and Tabasco to taste
METHOD
1. Combine all the ingredients together except the oils. Whisk in the oils to emulsify; do not blend -- hand whisk only.
2. Depending on how many you will serve or how hungry you are, prepare a number of assorted heirloom tomatoes. Cut into different shapes and seize. Toss in marjoram dressing.
3. Feel free to add some croutons, mixed greens, or burrata!
WINE PAIRING:
Soave
Soave is an important Italian white that's loved for its lean, dry style that gains rich tangerine and toasted almost notes as it ages. Garganega is the main grape of Soave (pronounced: swah-vay). When fresh its primary flavor profile is peach, melon, tangerine, saline and -- marjoram!
Dry or Sweet?
Although best known for its dry wines, Garganega has shown a clear ability to product sweet wines, particularly luscious nectars made from dried, late-harvest grapes. When made in this passito style, Soave wines are richly textures with aromas of honey, candied lemon peel, and sweet spices -- delicious, but not for this tomato salad! To go along with this recipe, look for "Classico Zone" on the label -- the Harland of quality Soave.
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