Heirloom Tomato, Watermelon and Burrata Salad
1 roasted roma tomato
4 ounces balsamic vinaigrette
3 heirloom tomatoes, large dice
1/2 of a medium watermelon, large dice
1 cup baby arugula
1 cup peppercress or watercress
6 basil leaves, roughly torn
Salt and freshly cracked black pepper, to taste
4 ounces burrata cheese
Puree the roasted roma tomato in the balsamic vinaigrette.
Toss the heirloom tomatoes, watermelon, arugula, peppercress and basil in the roasted tomato balsamic vinaigrette. Season with salt and pepper.
Spread the burrata cheese across the serving bowl or platter. Mound the tomato & watermelon salad over the burrata.
Strawberry Rhubarb Tart
Short crust pastry
cups unbleached flour
1 teaspoon salt
2 tablespoons sugar
1 cup butter
1/2 cup ice water
Mix all crust ingredients into a dough.
Roll out the dough and cut to line tart pans.
Chill in refrigerator for 1 hour.
2.5 cups red rhubarb, diced
2.5 cups strawberries, roughly chopped
1.5 cups sugar
2-3 tablespoons tapioca
1 tablespoon flour
.5 teaspoon lemon zest
.5 teaspoon lemon juice
.5 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon butter
Mix all ingredients except butter. Place filling into tarts. Dot the top with the butter.
Bake for 22 minutes at 350° in a convection oven, 30 minutes in regular oven.
Serve with ice cream as shown or as desired.
Chef Craig Mattox
King’s Highway, Ace Hotel
Palm Springs, Calif.
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