5 Chef-Tested, Mother-Approved Recipes

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Executive Chef Alex Guarnaschelli

Butter, New York City

Mom: Maria Guarnaschelli
Dish: Tomato Salad
Pairing: Try a glass of still or sparkling rosé.

“My mother and I have always bonded over food, and when the tomatoes start rolling in, we love making salads with them,” says Guaranschelli. “She’s a New England gal who grew up with a garden full of tomato plants. She’d love to go out and pick a few, then serve them still warm from the sun in a simple salad. I love adding purslane, raw or cooked. It’s a mild, grassy and surprisingly juicy herb.”

For the vinaigrette:

Juice of 2 medium lemons
2 tablespoons capers, roughly chopped
2 medium shallots, finely chopped
1 teaspoon finely ground black pepper, plus additional to taste
1 tablespoon kosher salt, plus additional to taste
1 tablespoon superfine sugar, plus additional to taste
¼ cup extra virgin olive oil
2 pints cherry tomatoes, stemmed and halved
2 large beefsteak tomatoes, cored and cut into cubes and wedges
12–16 medium mint leaves, roughly chopped
½ cup purslane leaves and stems (if unavailable, substitute ½ cup arugula)

In a large bowl, whisk together the lemon juice, capers, shallots, black pepper, salt and sugar. Whisk until the mixture is well blended and then slowly drizzle in the olive oil, mixing constantly. Taste for seasoning and add more salt, pepper and sugar, if desired.

To assemble the salad, arrange the tomatoes, flesh side up, in a single layer on a serving platter and season both sides of each slice with a pinch of salt, pepper and sugar. Stir the mint and purslane into the dressing and drizzle over the tomatoes. Serves 4.

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5 Chef-Tested, Mother-Approved Recipes

2 of 6

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