House Grown Tomato Salad

recipe by Executive Chef Jose Sanchez, former Executive Chef at Tradition Golf Club, La Quinta, California, USA

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Ingredients

• 3 medium house grown red tomatoes
• Three 1 oz. burratta cheese portions
• .5 oz. basil pesto
• .5 oz. petite greens
• 3 ea. small crispy prosciutto
• 1 teaspoon balsamic reduction
• Pinch sea salt
• Pinch cracked black pepper

Basil Pesto

• ½ oz. fresh basil leaves
• 2 ea. Fresh garlic cloves
• ½ oz. grated parmesan cheese
• 2 oz. extra virgin olive oil
• 1 teaspoon lemon juice
• 1 pinch fresh cracked pepper
• ½ oz. toasted pine nuts
• 1 pinch chili flakes

Balsamic Reduction

• 2 cups balsamic vinegar
• 1 teaspoon kosher salt
• 1 tablespoon honey

Preparation

Slice tomatoes ½ inch thick and set aside.

Portion burratta cheese into 3 portions 1 oz. ea.

Break crispy prosciutto into 3 small pieces

Pour balsamic reduction into a squeeze bottle

Wash and dry petite greens

Basil Pesto 

Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.

Add lemon juice and olive until fully incorporated and smooth.

Incorporate chili flakes, grated parmesan cheese.

Season with salt and pepper.

Balsamic Reduction

Bring vinegar and honey to a boil in a small heavy sauce pan; reduce heat to a simmer, cook until thickened and syrupy, about 15 minutes.

Remove from heat; stir in salt.

Let cool completely before serving.


Assembly

In a well-chilled rectangular plate begin scattering petite greens.

Place 3 tomato slices on plate, and on each tomato slice, set 1 oz of burratta cheese.

With a small spoon pour basil pesto on burratta , drizzle balsamic reduction.

Place prosciutto pieces sideways in between tomato and cheese.

​Sprinkle with sea salt and cracked black pepper. 


Wine Match

Pinot Grigio Valdadige. Santa Margherita, Northern Italy

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The 18th hole at Tradition Golf Club, La Quinta, California, USA. Image courtesy Tradition Golf Club.