Heirloom Tomato Salad
11 noviembre, 2025
Ingredients
Adjust Servings
| Whole milk 300 grams | |
| Grated Pecorino Romano PDO 100 grams | |
| Heavy cream 150 grams | |
| Heirloom tomatoes, cut into wedges 2 | |
| Shallot, brunoised 1 | |
| Extra virgin olive oil 2 tablespoons | |
| Kosher salt 1 teaspoon | |
| Crushed pistachios, toasted 1 tablespoon | |
| Diced chives 1 tablespoon | |
| Fresh mint | |
| Fennel fronds | |
| Grated Pecorino Romano PDO | |
| Flaky salt 1 teaspoon |
Preparation Stage
Chef Ricardo Valdes of Haerfest | Seattle, WA
Adapted by Star Chefs
Heirloom tomatoes scream summer. For this dish, we decided to showcase the nightshade tomatoes that soak up all of the summer sun and transform them into a sweet and savory salad. The Pecorino Romano PDO is a no-brainer and a perfect complement to the sweet tomatoes. Pistachios, sea salt, sweet tomatoes, and nutty cheese? Chef’s kiss!
METHOD
For the Pecorino Romano PDO Foam: In a pot over medium heat, bring milk to a simmer. Remove from heat and stir in Pecorino Romano PDO until melted. Let cool, then stir in heavy cream. Transfer to an iSi canister with 2 charges. Set aside.
To Assemble and Serve: In a mixing bowl, combine tomatoes, shallot, oil, and kosher salt. Let sit 2 minutes at room temperature. Spoon dressed tomato mixture into a serving bowl. In the mixing bowl, whisk leftover tomato liquid until fully emulsified, adding additional oil if needed. Spoon whisked vinaigrette over top of tomatoes. Top with Pecorino Romano PDO Foam. Garnish with pistachios, fresh herbs, and Pecorino Romano PDO. Finish with flaky salt.
