Tomato Salad

INGREDIENTS
FOR THE BALSAMIC VINAIGRETTE
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tsp. honey
  • 1 clove garlic, grated
  • 1/2” ginger, grated
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Freshly ground black pepper
FOR THE CANDIED HAZELNUTS (OPTIONAL)
  • 1/4 c. granulated sugar
  • 2/3 c. toasted hazelnuts
  • Kosher salt
  • Freshly ground black pepper
FOR THE STOVETOP CROUTONS
  • 2 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 3 slices sourdough bread, cut into ½” cubes
  • Kosher salt
  • Freshly ground black pepper
  • Crushed red pepper flakes (optional)
FOR THE SALAD
  • 1 lb. cherry tomatoes, halved
  • 5 oz. mixed salad greens
  • 1/4 red or sweet onion, thinly sliced
  • 1/2 c. crumbled blue cheese

DIRECTIONS
  1. Make the balsamic dressing: In a small jar, combine all dressing ingredients. Secure the lid and shake until roughly emulsified. Set aside until ready for use.
  2. Make the candied hazelnuts: Line a baking sheet with parchment or a silicone mat. In a large pot over low heat, pour sugar into an even layer. Heat sugar until mostly melted, then add in nuts, a pinch of salt and pepper, and stir constantly until melted sugar coats nuts evenly. Once caramel begins to smoke, immediately remove from heat. Transfer pecans to prepared sheet tray, using a silicone spatula to press into an even later. Allow to cool completely before breaking into pieces.
  3. Make the croutons: In a large skillet over medium heat, melt butter and oil. Add bread cubes and stir to coat evenly in butter. Season with salt, pepper, and red pepper flakes (if using) and stir occasionally until bread is golden and crunchy, 10 to 12 minutes, reducing heat to medium-low if necessary.
  4. Assemble the salad: In a large bowl, toss together salad greens, onion, tomatoes, and half the croutons. Drizzle in half the dressing and toss to coat evenly. Taste and adjust with more dressing if desired. Add more croutons and top with blue cheese, and candied hazelnuts.
Made on
Tilda