Joachim Splichal's Heirloom Tomato Salad

Chef Joaquim's recipes are always a hit with an easy-to-follow method! You'll love his Heirloom Tomato Salad. It's delicious enough to pair with any dish or have it solo!

INGREDIENTS

Asparagus

• 4 x 4 in. (10 cm) lengths of asparagus, peeled
• 1 sprig of fresh rosemary, roughly chopped
• 1 fl oz (30 ml) olive oil
• Pinch of sea salt
• Pinch of freshly ground black pepper

Tomatoes

• 3 large tomatoes, cut into 1⁄4 in. (5 mm) slices
• 8 oz (225 g) baby tomatoes, halved
• 1 fl oz (30 ml) extra virgin olive oil

Potato Salad

• 16 Fingerling potatoes
• 4 fl oz (125 ml) crème fraîche
• 2 tablespoons Dijon mustard
• 2 tablespoons red onions, grilled (broiled)

Fried potatoes

• 1 large potato
• Pinch of sea salt
• Pinch of freshly ground black pepper

SERVES 4

METHOD

For the asparagus

1. Mix the asparagus with the olive oil and rosemary.
2. Place the asparagus on a hot grill (broiler) and grill until cooked through.
3. Cut in half lengthwise and season with sea salt and ground black pepper.

For the tomatoes

1. Season the tomatoes and baby tomatoes with sea salt, ground black pepper and drizzle with extra virgin olive oil.

For the potato salad

1. Place the Fingerling potatoes in a pan of cold water and bring to a boil.
2. Simmer until cooked through.
3. Place under cold running water and when cool enough to handle, peel the potatoes. Slice in half lengthwise.
4. In a bowl, mix the sliced potatoes with crème fraîche, Dijon mustard and the grilled red onions.
5. Season with sea salt and ground black pepper.

For the fried potatoes

1. Peel the potato and cut into julienne strips.
2. Fry in hot oil at 375°F/190°C until golden brown and crisp. Season with sea salt.

ASSEMBLY

1. Divide the potato salad between 4 plates.
2. Top with tomatoes, asparagus and fried gold potatoes.

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In addition to producing 23 consecutive Emmy Awards Governors Ball events, Cecchetto has produced numerous entertainment industry events which featured these must-have recipes that we love!

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updated 4.14.20