I went a little crazy with my lunch yesterday. The rectangular dishes came out, my piping bags, the Vitamix, and I prepared myself quite the salad. The plating below was what I came up with the first time around, then I ate it, and took the dog for a walk. On the return loop, I realized that I’ve been plating all my dishes almost exactly the same. Uh, HELLO, circles. I had to do something different. So, I ran back home and took another go at this heirloom tomato concoction.
A bit of work went into this guy, so if you’re looking for a no-fuss salad, this isn’t it. I halved and pitted the cherries with a paring knife, then marinated them along with the onions in the vinaigrette. The avocado creme got whipped up in the Vitamix, the hazelnuts toasted, and then I painstakingly put it all together. For whatever reason, I was particularly inspired yesterday.
The tomatoes’ sunny, bright color and slightly sweet, sun-ripened flesh pair quite well with the sweet-tart sour cherries — or, nature’s sour patch kids, if you will. The hazelnuts give a nice, necessary crunch here and the avocado creme lends a luxurious, rich and creamy balance to the tart, acidic gingered balsamic. I had a field day with this one and, if you decide to give it a go, I think you will, too.