Mayfair Supper Club Tomato Salad
Heirloom Tomatoes and Roasted Cherry Tomatoes
Green Olive/Preserved Lemon Vinaigrette, Shallots, Baby Basil
If you’ve been following Taste With The Eyes for a while, you know that I love to re-create dishes. Not just the food but the entire experience, including the ambience right down to the china, glass, and silver.
One of my most cherished creative outlets is to re-create historical events through food. The Abraham Lincoln Dinner at Delmonico’s on February 12, 1900; Barack Obama’s 57th Inaugural Luncheon; Donald Trump’s 58th Inaugural Luncheon; and Julia Child’s First Meal in France are a few examples of many of my favorite re-creations.
The most popular by far is the re-enactment of Julia Child’s first meal in France in 1948 including her recipe for Sole Meunière. I also visually attempt to reconstruct her experience in a beautiful courtyard at a little white table beneath a leafy trellis discussing the merits of Loup de Mer; and her charming memory of Tijuana, Mexico and Caesar Cardini in her kitchen preparing Caesar Salad and Salmon en Papillote.
An evening at the Mayfair Supper Club at the Bellagio in Las Vegas was worth re-creating. We had a fantastic meal where we were mesmerized by the entertainment, awed by the ambiance, and impressed by the service.
The humble tomato salad was as memorable as the over-the-top duo of truffle dishes – filet mignon with sauce perigourdine and truffle pasta. The salad was shot in my atelier, attempting to duplicate the chef’s recipe from taste memory and mimicking the ambiance of the supper club (with some jazz tunes playing in the background of course).
Mayfair Supper Club Tomato Salad Recipe
Tomato Salad Recipe
Green Olive/Preserved Lemon Chunky Vinaigrette
- 1/2 c. castelvetrano pitted olives, rinsed and drained
- 1/2 green heirloom tomato, squeeze out seeds, rough chop
- 1 small garlic clove, minced
- 2 t. lemon juice
- 2 T. olive oil
- 1 T. preserved lemon, finely chopped
Briefly pulse all ingredients in the small bowl of a food processor until chopped and chunky. Take care not to over-process.
Roasted Cherry Tomatoes
- 6 – 8 cherry tomatoes
Toss tomatoes with olive oil and salt. Roast at 350°F for about 15 minutes until the skins split. Let cool to handle then peel off the skins.
- 1 medium-large red tomato
- 1 medium-large yellow tomato
Mark an X in the bottom of each tomato with a sharp knife. Place in boiling water for one minute or so, until the skin splits open . Let cool to handle then peel off the skins. Slice into wheels and drain excess juice on paper towels.
Yield: Makes one large or two smaller salads.
- shallot, finely sliced
- baby basil leaves
- fine olive oil
Tomatoes should be room temperature. Slice heirloom tomato wheels into half moons. Arrange in a tight overlapping circle in the center of a plate. Spoon green olive vinaigrette over the center. Nestle cherry tomatoes in the chunky vinaigrette. Top with shallot and basil. Drizzle with olive oil.
Serve with bread.
Perhaps surprisingly for a salad course, I am recommending a lush and fruity Zinfandel. Zinfandel and tomato are a classic pairing where the spiciness of the wine deflects the acidity of the tomatoes. Zinfandel is also a match with the buttery castelvetrano olives. (Try that pair at your next cocktail party). While Zin is not necessarily a great match with lemon, it works here because the predominate flavors of the salad come from roasted tomatoes, heirloom tomatoes, and a chunky vinaigrette with tomato and olive. The preserved lemon adds a depth of flavor and umami qualities.
Try another favorite Las Vegas re-creation recipe – Eggplant Steaks by Chef Roy Choi here.