Heirloom Tomato Salad with Roasted-Garlic Vinaigrette and Chevre-Stuffed Piquillo Peppers Recipe

Name: Heirloom Tomato Salad with Roasted-Garlic Vinaigrette and Chevre-Stuffed Piquillo Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large cloves garlic, peeled; 1/3 cup plus 1 teaspoon extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons cider vinegar; 1 small shallot, minced; 1 teaspoon Dijon mustard; 6 bottled Spanish piquillo peppers (see page 193); 4 ounces soft fresh goat cheese, at room temperature; 2 tablespoons finely chopped toasted pecans; 1 tablespoon sliced fresh chives; 1 teaspoon chopped flat-leaf parsley; 1 small clove garlic, mashed to a paste with a pinch of salt; 2 pounds heirloom tomatoes; 1/2 cup fresh basil leaves; 4 ounces (about 4 handfuls) mixed lettuces; 1/2 cup coarsely chopped toasted pecans

Servings: persons

6 large cloves garlic, peeled
1/3 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons cider vinegar
1 small shallot, minced
1 teaspoon Dijon mustard
6 bottled Spanish piquillo peppers (see page 193)
4 ounces soft fresh goat cheese, at room temperature
2 tablespoons finely chopped toasted pecans
1 tablespoon sliced fresh chives
1 teaspoon chopped flat-leaf parsley
1 small clove garlic, mashed to a paste with a pinch of salt
2 pounds heirloom tomatoes
1/2 cup fresh basil leaves
4 ounces (about 4 handfuls) mixed lettuces
1/2 cup coarsely chopped toasted pecans

1
For the vinaigrette: Preheat the oven to 400F.
2
Put the garlic cloves on a square of aluminum foil.
3
Add the 1 teaspoon olive oil and season with salt and pepper; toss to coat.
4
Seal the foil around the garlic to make a package and bake until the garlic is tender, about 40 minutes.
5
On a cutting board, mash the garlic to a paste with the side of a chefs knife.
6
In a small bowl, whisk together the vinegar, shallot, mustard, and garlic paste.
7
Whisk in the 1/3 cup olive oil.
8
Season with salt and pepper.
9
Without tearing the piquillo peppers, remove the seeds with your finger.
10
In a small bowl, combine the goat cheese, finely chopped pecans, chives, parsley, and mashed garlic.
11
Stuff the peppers with the seasoned goat cheese, dividing it evenly.
12
Core the tomatoes and cut them into large wedges or chunks.
13
Put them in a large bowl and add the basil leaves, tearing them into smaller pieces.
14
Add half of the dressing and toss well.
15
Add the mixed lettuces and coarsely chopped pecans and toss again, adding more dressing as needed to coat the greens lightly.
16
Taste for seasoning.
17
Divide the tomato salad and the stuffed peppers among 6 large plates and serve immediately.
18
Enjoy with Cakebread Cellars Sauvignon Blanc or another young and crisp white wine.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 large cloves garlic, peeled, 1/3 cup plus 1 teaspoon extra-virgin olive oil, Kosher salt and freshly ground black pepper, 2 tablespoons cider vinegar, and more.

Yes, Heirloom Tomato Salad with Roasted-Garlic Vinaigrette and Chevre-Stuffed Piquillo Peppers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Heirloom Tomato Salad with Roasted-Garlic Vinaigrette and Chevre-Stuffed Piquillo Peppers

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