Equipment
Ingredients
spice blend
- 3 g fennel seeds, toasted
- 6 g coriander seeds, toasted
- 4 g white peppercorns, whole
salad base
- 1 fennel, cleaned, cored, and julienned
- 100 g red onion, julienned
- 12 french breakfast radishes, thinly sliced
- 5 g salt, to taste
- 2 g black pepper, freshly ground, to taste
- 15 ml balsamic vinegar
- 120 ml olive oil
tomatoes and aromatics
- 700 g heirloom tomato
- 1 shallot, minced
- 3 g basil, shredded
- 2 beefsteak tomato, cut into wedges
garnish and bread
- 60 g arugula, stemmed, washed, and dried
- 18 g garlic, minced
- 5 g chives, minced
- 18 g basil, sprigs
- 1 baguette, sliced
Nutrition (per serving)
Method
Crush the toasted fennel seeds, coriander seeds, and white peppercorns using a mortar and pestle or the side of a knife.
Combine the julienned fennel bulb, julienned red onion, and sliced radishes in a mixing bowl.
Add half of the crushed spices, a pinch of salt, pepper, a dash of balsamic vinegar, and 15ml (1 tbsp) of olive oil to the fennel mixture.
Toss the ingredients until the vegetables are evenly coated.
Wash and dry the heirloom tomatoes.
Add the heirloom tomatoes, minced shallot, and shredded basil to the bowl with the fennel mixture.
Toss the salad gently to combine, then adjust with additional salt, pepper, or spices as needed.
Place the salad in the refrigerator to chill.
Cut the yellow and red beefsteak tomatoes into 8 wedges each.
Season the beefsteak wedges with salt, pepper, and 30ml of olive oil, then set aside.
In a separate bowl, toss the arugula with 30ml of olive oil.
Spread the dressed arugula across a large serving platter to create a base.
Spoon the chilled fennel and tomato salad, including any accumulated juices, onto the center of the arugula.
Arrange the beefsteak tomato wedges around the central salad.
Sprinkle minced garlic and chives over the salad and garnish with basil sprigs.
If using, slice and toast the baguette, then arrange the pieces around the edge of the platter.
Chef's Notes
- Toast your spices gently in a dry pan over medium heat until fragrant to unlock their full flavor potential. Be careful not to burn them.
- For the best texture, julienne the fennel and red onion uniformly. A mandoline can be helpful for achieving consistent slices of radishes.
- When toasting the baguette slices, aim for a light golden brown and a crisp texture that will hold up to the salad's moisture.
- Taste and adjust seasoning at each stage of combining ingredients, as different components (like tomatoes and radishes) will have varying levels of natural saltiness.
- Ensure all vegetables, especially the arugula, are thoroughly dried after washing. Excess water will dilute the vinaigrette and make the salad soggy.
Storage
Refrigerator: 24 hours — Best served immediately; tomatoes lose texture when chilled long-term.
