HEIRLOOM TOMATOES with basil salt and ice lettuce
Basil salt can be stored in the freezer for uses other than accenting a platter of heirloom tomatoes. Try it tossed with popcorn or sprinkled on avocado toast, bruschetta or the peach toast on Page 38.
Serves 4
Kendall-Jackson Vintner’s Reserve Pinot Gris
1 bunch basil 1⁄4 cup kosher salt 1 1⁄2 tsp. sugar 1 3⁄4 lb. heirloom tomatoes, in assorted colors 1⁄4 lb. cherry tomatoes 4 tbsp. extra virgin olive oil Ice lettuce, for serving (optional) Freshly ground black pepper Pick leaves off the basil bunch, reserving 8 small leaves for garnish. You should have about 4 cups loosely packed leaves. Put leaves in a food processor, add salt and process for 1 minute. Add sugar and pulse for 10 seconds. Spread basil salt in a thin layer on a plate and microwave for 30-second intervals, stirring after each interval, for a total of 3 to 5 minutes, until moisture is removed. Let cool to roomtemperature and then sift through a fine mesh sieve into a small bowl. Transfer to an airtight container and keep in the freezer until ready to use. Slice large tomatoes into various shapes, such as circles, half circles and wedges. Cut cherry tomatoes in half. Divide tomatoes evenly among individual serving plates and drizzle each plate with 1 tbsp. olive oil. Tear reserved basil leaves and garnish plates, along with ice lettuce, if using. Sprinkle to taste with basil salt and pepper.
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