Dijon Tomato-Mustard Salad with Preserved Oranges & Fresh Herbs

Dijon Tomato-Mustard Salad with Preserved Oranges & Fresh Herbs
24 servings


Ingredients Weights Measures
Orange Confit
fresh orange juice 72 fl oz 2-1/4 qt.
sugar 13 oz. 1-1/2 cups
kosher salt 3 oz. 1/4 cup
blood oranges, cut into 1/8-inch-thick slices 2 lb. + 12 oz. 16 each
star anise - 8 each
Dijon Vinaigrette
white wine vinegar 12 fl oz 1-1/2 cups
GREY POUPON Classic Dijon Mustard 7 oz. 3/4 cup
sugar 4 oz. 1/2 cup
smoked Tellicherry black peppercorns 1-1/4 oz. 1/4 cup
smoked sea salt 1-1/4 oz. 4 tsp.
olive oil 4 fl oz 1/2 cup
Toasted Garlic Oil
cumin seed 1-1/2 oz. 1/3 cup
olive oil 40 fl oz 1-1/4 qt.
garlic, sliced 1 lb. + 4 oz. 1 qt.
Tomato Salad
vine-ripened tomatoes, cut into 1/4-inch-thick slices 3 lb. 8 each
Greek olives, pitted, sliced 3 oz. 3/4 cup
fresh mint, chiffonade 1 oz. 3/4 cup
red onions, shaved 2 oz. 1/2 cup
Thai basil, chiffonade 1 oz. 1/2 cup
kosher salt - to taste
ground smoked Tellicherry black pepper - to taste


ORANGE Confit: Mix juice, sugar and salt until sugar is dissolved. Pour over oranges and anise in shallow dish. Cover. Refrigerate 1 week before using.

DIJON Vinaigrette: Process all ingredients except oil in food processor until well blended. With motor running, gradually add oil until mixture is well blended. Refrigerate until ready to use.

TOASTED Garlic Oil: Cook seed in oil in skillet on medium-high heat until seeds begin to sizzle. Add garlic; cook 2 to 3 min. or until lightly browned. Remove from heat, pour into glass container, then submerge container in ice bath to stop the cooking process. Cool completely. Refrigerate until ready to use.

FOR each serving: Combine about 2 oz. tomatoes, 1/2 Tbsp. each olives and mint, and 1 tsp. each onions and basil. Season with salt and pepper. Add 2 Tbsp. Dijon Vinaigrette; toss to coat.

ARRANGE on serving plate. Top with 1 Tbsp. each Orange Confit and Toasted Garlic Oil.

Kraft Kitchens Tips

Prepare using mixed varieties and colors of heirloom tomatoes.
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