Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad

Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad
Photo by Scott Phillips

Ingredients

  • 4 tsp. Champagne vinegar
  • 20 small nasturtium leaves (optional)
  • About 20 various heirloom cherry tomatoes, halved or quartered
  • 1 cup baby arugula leaves
  • Kosher or sea salt and freshly ground black pepper
  • 1 cup fresh flat-leaf parsley leaves
  • Sixteen 1/3-inch-thick heirloom tomato slices, preferably of different colors, sizes, and shapes (2 to 3 lb.)
  • + 9 more ingredients
    • Kosher or sea salt and freshly ground black pepper
    • ½ cup fresh tarragon leaves
    • 1 small shallot, minced (about 1-½ Tbs.)
    • 2 Tbs. extra-virgin olive oil
    • 1 tsp. Dijon mustard
    • 1 cup fresh basil leaves, torn into bite-size pieces if large
    • 2 Tbs. grapeseed oil or canola oil
    • ½ cup 1-inch-long fresh chive pieces
    • 2-½ cups grated Parmigiano-Reggiano

Position a rack in the center of the oven and heat it to 375°F. Line a rimmed baking sheet with a nonstick baking liner or parchment. Spread the grated cheese over the entire surface of the liner. Bake until the cheese is amber brown, about 18 minutes. Remove from the oven and cool. Break into ir...

View full recipe at Fine Cooking

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