Recipe: Heirloom tomato salad

September 16, 2009 4:57:14 PM PDT
Chef Rodolfo Castellanos Reyes of San Francisco's La Mar Cebicheria Peruana Restaurant shares a tomato recipe that will bring the fresh flavors of the heirloom right to your table.

Heirloom Tomato Salad with Quinoa Tabouli
Dressed in Rocoto-Huacatay Vinaigrette
4 Servings

For the Tabouli (Ingredients):

  • 1 pc Japanese cucumber
  • 1 pc red, green and yellow bell pepper
  • 2-3 stems of mint and parsley
  • 2 whole limes
  • 1 lb bag of Peruvian Quinoa
  • 1/2 oz of white vinegar
  • 1/2 red onion
Directions:
Soak the quinoa for about 1 hour, drain, and cook in boiling water for 5 minutes on low heat. Drain, and let cool. Clean and Dice the vegetables (Japanese cucumber, bell peppers, and red onions). Mix them all together. Add chopped parsley and mint to the mixture and incorporate all the ingredients with the quinoa. Add the juice of two limes, a dash of white vinegar and salt.

Rocoto-Huacatay Vinaigrette (Ingredients):

  • 3 oz. olive oil
  • 50 grams of Huacatay (Peruvian Herb)
  • 2 stems of mint
  • 1 stem of epazote
  • 2oz. white vinegar
  • 1 whole rocoto
Directions:
For the vinaigrette, use a blender to mix the vinegar, herbs and the rocoto. Slowly add olive oil to emulsify the mixture, add salt and reserve.

For the salad (Ingredients):

  • 3 whole, ripe, organic heirloom tomatoes
  • 1 bunch of wild organic arugula
Directions:
Create thin slices of the heirloom tomatoes (about a quarter of an inch thick). Fold the slices with quinoa inside, drizzle with the vinaigrette and garnish with the wild arugula.

RESTAURANT INFORMATION:
La Mar Cebicheria Peruana
Pier 1 ½, of the Embarcadero
San Francisco, CA 94111
Reservations: (415) 397-8880
Website: http://www.lamarcebicheria.com

La Mar Cebicheria Peruana is located in historical pier 1.5, situated in the midst of San Francisco's famous Embarcadero promenade. Inspired by the thousands of cebicherias found throughout Peru, Gaston Acurio created La Mar as an attempt to globalize and preserve one of the best guarded treasures of Peruvian cuisine, cebiche.

About Rodolfo Castellanos Reyes, Executive Chef at La Mar Cebicheria Peruana
Chef Reyes has worked at some of the best restaurants of the French Riviera. Since coming to the United States in 2004, he has worked at Left Bank, worked with Traci des Jardins of Jardinière and is now at La Mar Cebicheria Peruana in San Francisco.

EVENT INFORMATION:
On September 19th, La Mar and TABEMASHO (Let's Eat) will host a benefit for the Japanese Cultural and Community Center of Northern California. This year's event will celebrate 140 years of Japanese food in America and will honor the Japanese American food industry in America.

Date: Saturday, September 19th
Time: 4-8pm
Location: JCCCNC
1840 Sutter Street
San Francisco, CA 94115
More: http://www.jcccnc.org or (415) 567-5505


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