Dave’s Summer Salad

Perfect for the hot days ahead, this classic dish, courtesy of Chef Naomi Pomeroy, is a must-order at Portland's hot spot BEAST.




1 large heirloom tomato, sliced into 8 ½-inch thick rounds
¼ cup balsamic vinegar
2 tablespoons fresh basil, chopped
2 tablespoons green onions, chopped
8 3/4-inch-thick eggplant slices
1¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 small heirloom peppers, such as Anaheim, Cubano,
     banana, or poblano peppers, roasted, seeded and
     peeled
2 tablespoons extra virgin olive oil
½ cup fresh goat cheese
½ cup basil pesto
¼ cup fresh microgreens, for garnish

Arrange the tomatoes in a 7- by 11-inch baking dish. Pour the vinegar over the tomatoes and add the basil and green onions. Allow the tomatoes to marinate at room temperature for at least 20 minutes. 

While the tomatoes are marinating, preheat the grill to medium-high heat (350˚F-400˚F).

Sprinkle the eggplant slices with salt and pepper and set aside for 10 minutes. Cut the roasted peppers into 8 equal squares and set aside until ready to serve. Lightly brush the salted eggplant slices on both sides with the olive oil. Grill the eggplant slices for 2 minutes on each side, or until lightly browned and softened. Remove the slices from the grill and top each slice with 1 tablespoon of the goat cheese.

Spoon 1 tablespoon of the pesto on each of 4 salad plates. Place a goat-cheese-topped eggplant slice onto each plate. Arrange a roasted pepper square over each eggplant and top each pepper with a tomato slice. Repeat layers with remaining eggplant, pepper, and tomato slices, until all of the vegetables have been used. Drizzle 1 tablespoon of the remaining pesto around each vegetable stack. Arrange 1 tablespoon of microgreens on top of each salad. Serve immediately. Serves 4

Wine Recommendation

Wine Director Matthew Alan Couch recommends the 2012 Pascal Reverdy Sancerre “Cuvee Les Coutes” to pair with this fresh-ingredient-packed salad. “Dave’s Summer Salad seems to have been created for Sauvignon Blanc,” says Couch. “The acidity in the raw tomatoes is supported by Sancerre’s bracing tartness. The wine’s vegetable notes are brought out by the bell peppers and the mineral tones are exposed by the pesto. This dish truly flatters the wine on all levels.” 

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