Heirloom Tomato Salad with Mustard Vinaigrette

Heirloom Tomato Salad with Mustard Vinaigrette
32 servings


Ingredients Weights Measures
Mustard Vinaigrette
malt vinegar 5 oz. 2/3 cup
GREY POUPON Country Dijon Mustard 5 oz. 1/2 cup
brown sugar, packed 2 oz. 1/3 cup
green onions, chopped - 2 Tbsp.
LEA & PERRINS Worcestershire Sauce - 1 Tbsp.
minced fresh garlic - 2 tsp.
capers, drained, chopped - 2 tsp.
anchovies, finely chopped - 3 each
freshly ground black pepper - 1 tsp.
dried oregano leaves - 1/2 tsp.
sea salt - 1/2 tsp.
extra virgin olive oil - 1-1/4 cups
red heirloom tomatoes, each cut into 4 slices 4 lb. 16 each
yellow heirloom tomatoes, each cut into 4 slices 4 lb. 16 each
salt and pepper - to taste
fennel, thinly shaved 1 lb. + 8 oz. 2 qt.
frisee 1 lb. 2-3/4 qt.
fresh basil, chiffonade, divided 1-1/4 oz. 1 cup
Kalamata olives, cut in half 1 lb. 2-2/3 cups
Parmesan cheese, shaved 8 oz. 2 cups
ciabatta bread, thinly sliced, rubbed with garlic and oil and toasted 8 oz. 32 slices


MUSTARD Vinaigrette: Process all ingredients except oil in food processor until blended. Transfer to bowl. Refrigerate 30 min. to allow flavors to blend. Gradually whisk in oil until well blended. Refrigerate until ready to use.

FOR each serving: Place 2 slices each red and yellow tomatoes in center of serving plate, overlapping slightly; season with salt and pepper. Drizzle with 1-1/2 tsp. Mustard Vinaigrette; top with 1/4 cup fennel.

TOSS 1/3 cup frisee with 1-1/2 tsp. each basil and Mustard Vinaigrette. Place on top of tomato slices; top with 4 olive halves and 1/4 oz. cheese. Season with salt and pepper. Lean 1 toast slice on side of salad.

Kraft Kitchens Tips

Make Ahead
Mustard Vinaigrette can be prepared ahead of time. Refrigerate up to 48 hours before using as directed.
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