For this salad recipe courtesy of New Orleans-inspired restaurant Preux & Proper, green tomatoes are first seared, then mixed with black-eyed peas, and topped with fresh burrata cheese and herbs to offset the astringency of the unripened fruit. Enjoy!
Green Tomato Salad with Burrata and Black-Eyed Peas
Serves 4 to 6
Green tomatoes can be found at the farmers' market.
4 medium green tomatoes, cored and sliced ½-inch thick
2-3 balls of burrata, sliced into halves
2 cups cooked black-eyed peas
1 small bunch radishes, thinly sliced
1 tablespoon aged sherry vinegar
3 tablespoons extra virgin olive oil
salt and pepper to taste
1 tablespoon creole mustard (substitute with spicy whole grain mustard)
1 cup herb mix of Italian parsley, chervil, mint, dill
For the Tomatoes: Season tomatoes with salt & pepper both on sides.
In a hot sauté pan, add ½ tablespoon of olive oil. Sear tomatoes on each side until golden brown, about 3 minutes per side. Drain and cool on paper towel lined plate.
For the Salad: In large bowl, add black-eyed peas, Radish, Tomatoes, Sherry, 2 ½ tablespoons of olive oil. Toss gently until well-coated and season with salt and pepper.
For The Plating: On large serving plate, smear mustard across center of plate. Using a slotted spoon, place contents of bowl over the mustard. Place buratta halves on top of salad. Garnish with soft herbs and sprinkle of sea salt and freshly cracked black pepper.