Heirloom tomato salad

Discover the vibrant flavors of heirloom tomatoes in this fresh and flavorful salad. Each bite bursts with rich colors and delicious garden-fresh taste.

Ingredients:

• 1 medium jalapeno
• Olive oil
• Salt and pepper
• 1 small shallot, minced 
• 3 tablespoons minced fresh mint 
• 3 tablespoons champagne vinegar 
• 3 tablespoons oil from sun-dried tomatoes 
• Juice from 1 large red tomato 
• 1 teaspoon sugar 
• 1 cup whole pecans
• 2 teaspoons vegetable oil 
• 1/2 teaspoon chili powder 
• Pinch salt 
• 3 heirloom tomatoes, stemmed
• Kosher salt and freshly cracked black pepper
• 1 lemon, zested 
• 1 lime, zested 
• 2 tablespoons extra-virgin olive oil 
• 2 peaches, quartered 
• 1/4 cup ricotta cheese 
• 1/2 cup chopped arugula
• 6 sun-dried tomato halves, small-diced
• 4 radishes, sliced 
• 4 small golden beets, blanched and sliced 
• 2 turnips, sliced 
• 4 leaves basil, sliced 

Instructions:

1. To prepare the tomato juice vinaigrette: Coat the jalapeno with oil and a bit of salt. Either grill or dry roast it in a small skillet, making sure to turn it regularly until it is toasted, for about 3 minutes. Then, cut it in half, remove the seeds, and finely dice it.In a medium bowl, mix the jalapenos, shallots, and mint together. Then, add the vinegar, oil, tomato juice, sugar, and a pinch of salt and pepper. Whisk everything together until well combined.For the crunchy nuts: Coat the pecans with oil, chili powder, and salt. Transfer them to a small skillet over medium heat. Stir often to prevent burning and toast them for about 3 to 4 minutes. Once done, chop them slightly.For the tomatoes: Use a hand torch to flame the tomatoes and peel off the skins carefully. Thinly slice them, then sprinkle with 2 teaspoons of pepper, 1 1/2 teaspoons of salt, lemon zest, lime zest, and olive oil.Preheat a grill pan over medium-high heat. Place the peach quarters on the pan with the flesh-side down and grill them for 3 minutes.For the arugula salad: Mix the arugula, sun-dried tomatoes, radishes, beets, turnips, and basil in a bowl. Add the vinaigrette dressing and toss everything together.To serve: Place the tomatoes on a plate with the arugula salad on the side. Scatter the plate with grilled peaches, ricotta dollops, and the toasted nuts.

Summary:

• Calories: 1922 kcal
• Fat: 145 g
• Protein: 35 g
• Carbs: 155 g
• Potassium: 5020 mg
• Magnesium: 399 mg