Mention artichokes and the Breton in me has his antennas on alert.
I missed Heart of the Artichoke (Artisan Books, November 2010) by David Tanis when it was published and decided to make up for it.
David Tanis in an ususual arrangement has shared the chef seat with Jean-Pierre Moulle at Chez Panisse since the 80's.
He has split his time between Paris and Berkeley (6 months at a time). As Chez Panisse is about to celebrate its 40th anniversary, David Tanis is preparing his exit to spend more time writing. A new cookbook is in the works and he will pen a regular column for the NY Times.
It's August 4 so what better place to look than Menu Six, Spices for a Summer Night.
Today, I will share his Tomatoes and Olives with Coriander Vinaigrette recipe.
You can prepare the vinaigrette in advance, minus the cilantro, then dress this salad at the last minute. I like the combination of toasted coriander and sweet ripe tomatoes.
Ingredients
1/4 cup finely diced red onion
1 garlic clove, smashed to a paste with a little salt
2 tablespoons red wine vinegar
Salt and pepper
1/2 cup olive oil
1 teaspoon coriander seeds
Pinch of cayenne
2 pounds ripe tomatoes, various sizes and colors
1/2 cup good green olives, such as picholine, not pitted
1/2 cup oil-cured black olives, not pitted
1 cup cilantro leaves, roughly chopped
Preparation
In a small bowl, mix the vinaigrette, starting with the onion, garlic, vinegar, and salt and pepper. Stir in the olive oil.
Toast the coriander seeds in a dry skillet over medium-high heat until fragrant. Transfer to an electric spice grinder or a mortar and grind or pound to a powder. Stir into the vinaigrette and add the cayenne.
Cut the tomatoes into thick slices and arrange in a random pattern on a large serving platter. Season lightly with salt. Scatter the green and black olives over the top.
Just before serving, check the vinaigrette’s seasoning, and stir in the chopped cilantro. Spoon the vinaigrette over the tomatoes.
(* Excerpted from Heart of the Artichoke by David Tanis (Artisan Books). Copyright 2010. Photographs by Christopher Hirsheimer)