Heirloom Tomato Salad With Fennel, Radishes, Red Onion and Arugula

Name: Heirloom Tomato Salad With Fennel, Radishes, Red Onion and Arugula
Yield: 6 servings
Ingredients: 1 tablespoon toasted fennel seed; 1 tablespoon toasted coriander seed; 2 teaspoons whole white peppercorns; 1 fennel bulb, cleaned, cored and julienned; 1 medium red onion, julienned; 12 French breakfast radishes, thinly sliced (these radishes, longer and milder than familiar round radishes, are sold at the Union Square Greenmarket); Fine sea salt to taste; Freshly ground pepper to taste; Dashes of balsamic vinegar; ½ cup herb olive oil or plain extra-virgin olive oil; 1 ½ pints tiny heirloom tomatoes (at least 3 kinds, like Sweet 100's, Sunburst or Yellow Gens); 1 minced shallot; 10 basil leaves, shredded; 1 yellow beefsteak tomato; 1 red beefsteak tomato; 2 bunches arugula, stemmed, washed and dried; 3 to 4 tablespoons minced garlic; chives; 6 double sprigs basil; 1 baguette, optional

Recipe from Patrick Clark

Adapted by Suzanne Hamlin

Published August 27, 1996

Total Time: 20 minutes
Rating: 4(14)
Comments: Read comments

—Suzanne Hamlin

Featured in: Shop and Chop: A Tomato Challenge

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Ingredients

Yield:6 servings

1 tablespoon toasted fennel seed
1 tablespoon toasted coriander seed
2 teaspoons whole white peppercorns
1 fennel bulb, cleaned, cored and julienned
1 medium red onion, julienned
12 French breakfast radishes, thinly sliced (these radishes, longer and milder than familiar round radishes, are sold at the Union Square Greenmarket)
Fine sea salt to taste
Freshly ground pepper to taste
Dashes of balsamic vinegar
½ cup herb olive oil or plain extra-virgin olive oil
1 ½ pints tiny heirloom tomatoes (at least 3 kinds, like Sweet 100's, Sunburst or Yellow Gens)
1 minced shallot
10 basil leaves, shredded
1 yellow beefsteak tomato
1 red beefsteak tomato
2 bunches arugula, stemmed, washed and dried
3 to 4 tablespoons minced garlic
chives
6 double sprigs basil
1 baguette, optional

Ingredient Substitution Guide

Preparation

Step 1
With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
Step 2
Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
Step 3
Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
Step 4
Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
Step 5
If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.