Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.
YIELD
6 servingsPREP
15 minCOOK
8 minREADY
30 minIngredients
Directions
Add the tomatoes, salt, and sugar in a medium bowl, and gently toss until combined.
Allow to stand for half an hour to 1 hour.
Transfer the tomatoes to salad spinner and spin until seeds and excess liquid have been removed, about 60 second, stop stirring to redistribute the tomatoes a few times during processing.
Putt the tomatoes to the bowl and set aside.
Place the tomato liquid through a fine-mesh strainer into a measuring cup, pressing on the solids to get as much juice as possible.
In a small sauce pan, bring ½ cup tomato juice (discard any extra), garlic, shallot, vinegar, dijon mustard and honey to a boil, then reduce the heat, and simmer over medium heat until reduced to 3 tablespoons, about 7 minutes.
Transfer the mixture to a small bowl and cool to room temperature, 4 to 6 minutes.
Whisk and stir the oil and black pepper to taste until well mixed.
Season with salt to taste if needed.
In the bowl with tomatoes, gently toss the dressing, cheese, tarragon leaves and pecans together until well mixed.
Serve with any kind of main course.
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