Recipe: Florida Tomato Salad with Parmesan Crisps

FLORIDA TOMATO SALAD WITH PARMESAN CRISPS
Source: Gatherings and Celebrations (Hardcover) by Burt Wolf
Servings: 4

FOR THE PARMESAN CRISPS:
Vegetable oil
6 ounces fresh Parmesan cheese, shredded
FOR THE DRESSING:
2 tablespoons fresh lemon juice
4 teaspoons Dijon-style mustard
1/2 teaspoon sugar
1 1/2 teaspoons dark Asian-style sesame oil
1 tablespoon minced fresh chives
FOR THE SALAD:
6 medium ripe tomatoes
4 medium shiitake mushrooms, stems trimmed
1 tablespoon minced fresh tarragon
1/2 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground black pepper
5 cups oak leaf or other baby lettuce, washed and dried

TO MAKE THE CRISPS:
Heat the oven to 425 degrees F. Have an overturned medium-size bowl ready to use as a mold for the cheese crisps. Lightly oil a cookie sheet or non-stick baking sheet.

Sprinkle a quarter of the cheese into a rough 9-inch circle on the sheet.

Bake the cheese in the oven for 5 to 6 minutes or until it just turns golden brown.

Remove the pan from the oven. Working quickly and carefully, scrape the cheese off the pan in one piece. Use a plastic or metal spatula or pastry scraper, and complete the procedure before the cheese has a chance to harden. Carefully transfer the cheese crisp to the overturned bowl and gently press it over the outside of the bowl to make a free-form basket shape. Cool the crisp on the bowl, remove it, and repeat with the rest of the cheese to make a total of 4 crisps. These can be done a couple of hours ahead and stored at room temperature.

TO MAKE THE DRESSING AND THE SALAD:
In a medium bowl, whisk the ingredients together and set aside.

Bring a large pot of water to a boil. Make a small X with the tip of a knife on the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds and then immediately into ice water. Gently peel off their skins and remove the stem ends.

Blanch the shiitake mushrooms in the boiling water for 1 minute. Drain.

Cut a 1/3 wedge out from each of the 4 tomatoes. Scoop out the center of these tomatoes and set the shells aside for filling with the salad. Save the tomato centers for the salad itself.

Seed and dice the 2 remaining tomatoes and the reserved tomato centers. Slice the shiitake mushrooms into thin strips. Add the cut tomatoes, mushrooms, and tarragon to the prepared dressing and toss to combine thoroughly. Season with salt and pepper.

TO SERVE:
When ready to serve, divide the greens among 4 plates. Place a Parmesan crisp on each plate. Carefully place a hollowed-out tomato shell in each crisp. Spoon the salad into the tomatoes so it appears to cascade from each tomato. Serve immediately.