This dressing's a potential keeper. But not on iceberg lettuce. Even with a jalapeño garnish, it lacked the texture and pungency to break through the anemia of supermarket iceberg. I longed for a chunky Roquefort or even a spicy carrot and ginger slaw.
But as directed by the original Food and Wine recipe, it would be perfect on an assortment of juicy heirloom tomatoes. It's creamy and mildly tangy--I tend to like any dressing with a rice vinegar base--and it's more interesting than your standard balsamic. It's also simple to make.
You take your lone green tomato (one in its prime would perhaps be best, but I thought this recipe a good way to use one past its prime and unfit for any other function, i.e., being tossed in cornmeal and fried in butter for a fried green tomato BLT sandwich), boil it in water for 7 minutes until the skin has softened a bit, let it sit in an ice bath of cold water, peel the skin and core it, and blend in large chunks with one-quarter cup of rice vinegar, 6 tablespoons of canola oil added gradually, a healthy pinch of sugar, and sea salt and cracked black pepper to taste. I had seasoned rice vinegar so I didn't add the sugar--only a dash of salt and the pepper.
You can let this sit in the fridge for three days. Food and Wine suggests sprinkling minced chilies over the tomatoes, so that wasn't my wacky idea on the iceberg. I liked it because it added some piquancy and crunch, and since I'm done undermining a perfectly good STAFF FAVORITE recipe for my own capricious purposes (didn't want to go out of my way for fresh summer tomatoes that will only be here for a few more weeks), I would suggest you try it their way.
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Posted by: Tiffany Rings | January 27, 2011 at 01:35 AM