Warm Tomato Salad With Brown Butter Vinaigrette
This dish, although less of an actual salad, is nothing short of delicious. The sensation of popping each individually-peeled tomato in your mouth with the nutty and savory brown butter soy vinaigrette is nothing short of mind blowing. The step of removing the skins of the tomato is completely optional, but I find that small little detail makes a world of difference when it comes to texture and flavor.
Ingredients
- 30 cherry tomatoes
- 2-3 tbsp warm brown butter
- 1-2 tsp soy sauce
- 2 tsp red wine vinegar
- 1 tsp honey
- 1 tbsp parsley, finely chopped
- 1 lemon, zested
- ½ cup panko bread crumbs
- 2 anchovy filets, finely sliced
- 1 garlic clove, smashed
- 4 tbsp frying oil
- 2 tbsp capers
- Salt and pepper for seasoning
Method
Heat your oven to 170 F or on the “Keep Warm” mode.
To peel your tomatoes, place them in a wire mesh strainer and place over a flame, shaking them to get them burned all over, about 15-20 seconds. This will help remove the skin. Place them in a bowl with plastic wrap over the top to help the steam release the skin. Place on your serving dish with your tomatoes in the warm oven.
Heat your frying oil to about 325 F and fry your capers until crispy, about 1-2 minutes. Drain on a paper towel.
In a saute pan over medium high heat, add some of the frying oil of the capers and add in your smashed garlic clove and anchovy. Saute until the anchovy has broken down in the oil. Add in your breadcrumbs and continue to cook until the breadcrumbs are golden brown and crispy. Finish with some lemon zest.
To make your vinaigrette, mix your warm brown butter, honey, soy sauce, vinegar, and lemon zest and taste for seasoning. I find doing this in a warm bowl helps so the brown butter doesn’t solidify. Add in your parsley.
Spoon your vinaigrette over your warm tomatoes and finish with your bread crumbs and fried capers.
