4 ea heirloom tomatoes, cut into ½ in slices (16 total)
4 slices La Brea Bakery White Table Bread, sliced 1 in. thick
8 oz Di Stefano Stracciatella cheese
4 sprig fresh thyme
2 ea garlic cloves
4 oz Extra Virgin Olive oil
1 oz micro basil (if not available, substitute with fresh basil chiffonade)
Chop thyme and slice garlic into thin slivers. Combine with half of the olive oil. Pour over sliced tomatoes and let sit for 30 minutes.
Heat nonstick pan over medium/high heat for 2 minutes. Add tomato slices and sear on each side for 30 seconds or until they take on color. If all tomatoes don’t fit into pan, sear them in batches. Make sure not to crowd the pan or else tomatoes will get too soft before taking on color. Remove tomatoes from pan and set aside.
Brush one side of each slice of bread with oil left over from tomato marinade and place in hot pan until it takes on light brown color. Set aside.
To assemble, cut bread in half and place on plate, grilled side up. Shingle two slices of tomato on each bread half. Spoon 1 oz of stracciatella over each bread half. Drizzle remaining Olive oil over cheese and season with sea salt and fresh ground black pepper. Garnish with basil leaves and serve immediately.
2 bunches scallions (about 16), roots and about ½ inch of the green tops trimmed off
12 ounces carrots (a mix of colors will be lovely), trimmed and peeled
1 cup walnuts, lightly toasted (xx), chopped so that some are quite fine and some are still chunky
2 anchovy fillets, finely chopped
½ cup lightly packed very roughly chopped flat-leaf parsley
Fresh lemon juice
Dried chile flakes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 ball of Di Stefano Cheese burrata or fresh mozzarella
Heat a cast-iron or other heavy skillet over medium-high, or light your grill. Cut the scallions into lengths that will fit into the skillet, or leave whole if you’re grilling them. Char or grill the scallions -- dry, no oil -- turning them frequently, until they are blackened on the outer layer and very soft and collapsed and juicy inside; this might take 8 to 10 minutes. Chop the scallions into ½-inch pieces and set aside.
As the scallions are cooking, prep the carrots by grating them on the large holes of a box grater, or shredding them using a mandoline or other appliance. You can also cut them into julienne by hand, but the finer, the better, because the seasonings will penetrate more deeply with carrots cut to a finer gauge.
Put the carrots in a bowl, add the scallions, walnuts, anchovies, parsley, ¼ cup lemon juice, ½ teaspoon chile flakes,½ teaspoon salt, and about 20 twists of black pepper. Toss well and let the salad sit for a few minutes so the seasonings can marry and the salt can draw out a bit of the carrot juice.
Toss again, taste, and dial in the flavors so they are really lively by adding more of any of them. Pour in about ¼ cup olive oil, toss, taste one more time, and then distribute on your plates or a platter.
Pull Di Stefano Cheese burrata or mozzarella into shreds or little blobs and distribute it over the salad. Drizzle on a bit more oil to finish and serve.
Cameron Slaugh is our Chef of the Month for November!
November 2, 2017
Harada San is our Chef of the Month for May!
May 3, 2017
Theresia Ota is our Chef of the Month for February!