Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad

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

Ingredients

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

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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