Heirloom Tomato Salad with Arugula, Burrata, and Eggplant Croutons
Photo: Thomas J. Story
For this salad, chef Alex Seidel of Denver restaurants Fruition and Mercantile Dining & Provision uses a mix of tomato varieties–whichever are ripest at the moment in his greenhouse. The eggplant “croutons” are small cubes, breaded in seasoned panko and briskly fried. His Fruition Farms Dairy & Creamery also produces the burrata cheese, which is fresh mozzarella filled with ricotta and cream.
This recipe, and others like it, can be found in the article “The 21 Recipes You Should Be Cooking in September.“
How to Make It
Step 1
1
Dice eggplant into 1/2-in. cubes and put in a colander. Toss with 1/2 tsp. salt and let drain 1 hour.
Step 2
2
Meanwhile, make seasoned bread crumbs: Heat panko in a medium (not nonstick) pan over medium heat, stirring occasionally, until golden brown, 2 to 5 minutes; stir in thyme and a couple of pinches each salt and black pepper. Let cool.
Step 3
3
Bring a medium pot of salted water to a boil and fill a bowl with ice and cold water. Using a sharp paring knife, core tomatoes by cutting a cone around stems. Score bottom of each tomato with a small X.
Step 4
4
Blanch tomatoes 20 seconds, immersing two at a time. With a slotted spoon, transfer to ice water. When cool, lift tomatoes to a plate and peel them. Slice tomatoes thickly and arrange over two-thirds of a platter.
Step 5
5
Make vinaigrette: In a small bowl, combine shallot, red wine vinegar, 1/2 tsp. salt, and 1/4 tsp. white pepper. Whisk in 1/4 cup oil.
Step 6
6
Pour oil for frying into a small pot to a depth of 1 1/2 in. Insert a deep-fry thermometer and heat over medium-high heat until oil registers 325°.
Step 7
7
While oil is heating, rinse eggplant and pat dry with paper towels. Set a metal cooling rack in a rimmed baking pan and put next to stove.
Step 8
8
Put flour in a shallow bowl, egg in another, and seasoned panko in a third. Coat eggplant cubes in flour. Using a slotted spoon, lift out cubes while shaking off excess flour; drop cubes into egg. Using a second slotted spoon, lift out cubes and drop into bread crumbs; toss to coat. Now use the first (dry) spoon to transfer eggplant to hot oil.
Step 9
9
Fry eggplant in two batches if necessary until crisp and golden brown, 5 to 7 minutes per batch, and transfer with the dry slotted spoon to drain on rack in pan. Season croutons with salt.
Step 10
10
Drizzle tomatoes with 3 to 4 tbsp. vinaigrette. Slice cheese thickly and arrange over tomatoes; sprinkle with salt and pepper to taste.
Step 11
11
In a medium bowl, toss arugula with 1 1/2 to 2 tbsp. vinaigrette. Arrange arugula on platter next to tomatoes. Scatter with warm eggplant croutons and torn basil leaves, if using.
Ingredients
1/2 small Japanese eggplant (about 2 oz.)
About 1 tsp. kosher salt, divided
1/4 cup panko (Japanese bread crumbs)
1/4 teaspoon dried thyme
Black pepper
6 heirloom tomatoes (about 3 lbs.), in a mix of colors
2 tablespoons minced shallot
3 tablespoons red wine vinegar
1/4 teaspoon white pepper
1/4 cup canola oil, plus more for frying
1/4 cup flour
1 large egg, beaten
8 ounces burrata or fresh mozzarella
4 loosely packed cups arugula
12 basil leaves (optional)
Directions
Step 1
1
Dice eggplant into 1/2-in. cubes and put in a colander. Toss with 1/2 tsp. salt and let drain 1 hour.
Step 2
2
Meanwhile, make seasoned bread crumbs: Heat panko in a medium (not nonstick) pan over medium heat, stirring occasionally, until golden brown, 2 to 5 minutes; stir in thyme and a couple of pinches each salt and black pepper. Let cool.
Step 3
3
Bring a medium pot of salted water to a boil and fill a bowl with ice and cold water. Using a sharp paring knife, core tomatoes by cutting a cone around stems. Score bottom of each tomato with a small X.
Step 4
4
Blanch tomatoes 20 seconds, immersing two at a time. With a slotted spoon, transfer to ice water. When cool, lift tomatoes to a plate and peel them. Slice tomatoes thickly and arrange over two-thirds of a platter.
Step 5
5
Make vinaigrette: In a small bowl, combine shallot, red wine vinegar, 1/2 tsp. salt, and 1/4 tsp. white pepper. Whisk in 1/4 cup oil.
Step 6
6
Pour oil for frying into a small pot to a depth of 1 1/2 in. Insert a deep-fry thermometer and heat over medium-high heat until oil registers 325°.
Step 7
7
While oil is heating, rinse eggplant and pat dry with paper towels. Set a metal cooling rack in a rimmed baking pan and put next to stove.
Step 8
8
Put flour in a shallow bowl, egg in another, and seasoned panko in a third. Coat eggplant cubes in flour. Using a slotted spoon, lift out cubes while shaking off excess flour; drop cubes into egg. Using a second slotted spoon, lift out cubes and drop into bread crumbs; toss to coat. Now use the first (dry) spoon to transfer eggplant to hot oil.
Step 9
9
Fry eggplant in two batches if necessary until crisp and golden brown, 5 to 7 minutes per batch, and transfer with the dry slotted spoon to drain on rack in pan. Season croutons with salt.
Step 10
10
Drizzle tomatoes with 3 to 4 tbsp. vinaigrette. Slice cheese thickly and arrange over tomatoes; sprinkle with salt and pepper to taste.
Step 11
11
In a medium bowl, toss arugula with 1 1/2 to 2 tbsp. vinaigrette. Arrange arugula on platter next to tomatoes. Scatter with warm eggplant croutons and torn basil leaves, if using.
