Georgia Magazine - May 2019 - 43

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REPRINTED WITH PERMISSION FROM "BON APPÉTIT, Y'ALL: RECIPES AND STORIES
FROM THREE GENERATIONS OF SOUTHERN COOKING"BY VIRGINIA WILLIS, © 2008;
PUBLISHED BY TEN SPEED PRESS. PHOTOGRAPHS © 2008 BY ELLEN SILVERMAN.

This salad appears in Virginia Willis' book "Bon Appétit,
Y'all: Recipes and Stories from
Three Generations of Southern
Cooking" (Ten Speed Press,
2008). She recommends using
heirloom tomatoes for this salad.
Willis also suggests, if desired, choosing alternate cheeses, such as feta or mozzarella,
from a local producer. Georgia
feta producers include CalyRoad
Creamery in Sandy Springs,
Smith Family Dairy in Norman
Park, Decimal Place Farm in
Conley, Capra Gia Cheese Co.
in Carrollton, Bootleg Farm in
Springfield and Hidden Creek
Farm in Blairsville.

HEIRLOOM TOMATO SALAD WITH GOAT CHEESE
1-1/2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
Coarse salt and freshly ground black pepper
2 pounds mixed heirloom tomatoes, cored, cut into 1/2-inch wedges
1/4 cup chopped mixed fresh herbs, such as basil, parsley and chives
4 to 6 ounces fresh goat cheese, crumbled
1/4 cup microgreens, such as basil, arugula or beet, optional

To make the dressing, whisk the vinegar and mustard together
in a large bowl. Add the oils in a slow, steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt
and pepper.
Add the tomato wedges and gently toss to coat. Add the herbs
and goat cheese and toss to coat. Taste and adjust for seasoning
with salt and pepper. Divide among chilled serving plates. Top with
the microgreens. Serve immediately. Serves 4-6.

To cut lettuce, don't use a metal knife, which will turn edges brown. To
avoid that, buy a plastic, serrated-edge knife that's designed to cut lettuce.
This classic salad begs for a homemade blue cheese dressing, and it's so
easy to make. Dress the salad up with slices of avocado, bacon, red onions,
cherry tomatoes, a few green olives or cooked, cold white asparagus.

ICEBERG LETTUCE WEDGE WITH HOMEMADE BLUE
CHEESE DRESSING
1 small head iceberg lettuce
1/4 cup good-quality mayonnaise (such as Duke's) or homemade
1/4 cup whole-milk buttermilk
1/4 cup crème fraîche, crema mexicana (Cacique) or salvadorena (Playero)
Freshly ground white pepper and sea salt, to taste
1-2 tablespoons snipped, fresh chives
1 clove garlic, crushed
1/2 tablespoon Meyer lemon juice (about
1/2 lemon)
1/2 cup blue cheese crumbles

Cut the head of lettuce into quarters
and remove the core. Place each quarter
on a plate.
In a small bowl, use a fork to combine the mayonnaise, buttermilk, crème
fraîche (or crema mexicana or salvadorena), white pepper and sea salt, chives,
garlic, lemon juice and blue cheese
crumbles.
Serve the lettuce wedges, allowing each guest to spoon on the desired
amount of dressing. Serves 4.
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Georgia Magazine - May 2019

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