Stacked Tomatoes With Tarragon Infused Oil Recipes

HEIRLOOM TOMATOES WITH TARRAGON

Steps:

• Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt.
• Drizzle red wine vinegar all over the tomatoes.
• Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature.

STACKED TOMATOES WITH TARRAGON INFUSED OIL

Steps:

• Heat oil and add garlic, tarragon bring to a sizzle and turn heat off. Let sit for 30 minutes.
• Add pepper and vinegar.
• In a container with a top, place the zucchini and onions pour the dressing over it. Marinade for 30 minutes.
• Remove zucchini and onions placing on a plate.
• To the marinade add the tapenade and give a shake.
• On four serving plates start to layer.
• By first placing the largest tomato, sprinkle of dressing, next layer avocado slices dividing all of the avocado on each of four plates.
• Then place the next largest slice of tomato over the avocado drizzle with a touch of dressing.
• Top each stack with the next largest tomato slice, then with zucchini slices to cover tomato.
• Top with the next largest tomato and top with onion slices.
• Finishing by topping the smallest of the tomato slices.
• Garnish with cheese. The cheese can also go in between each layer if desired.
• Drizzle the remaining dressing over the stacks.
• Place one sprig of tarragon into each stack for a beautiful presentation.

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING

Steps:

• Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
• Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
• Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

TOMATO-TARRAGON VINAIGRETTE

Steps:

• In a medium-size bowl, combine the tomato juice, tarragon and shallots. Whisk in the olive oil, salt and pepper.

FRESH TARRAGON OIL

Steps:

• Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.