Savory Stack Tomato Salad
Recipe courtesy of Chef/Owner Keith Casey of K.C. American Bistro in Naples.
Vine-ripe tomatoes layered with sauteed spinach and Maytag blue cheese, drizzled with warm hickory-smoked bacon vinaigrette, garnished with oranges and microsprouts.
Warm Spinach & Vine-Ripe Tomato Salad
Ingredients:
4 vine-ripe tomatoes
8 oz. baby spinach
1 tbsp olive oil
6 oz. Maytag Blue cheese
1 Florida orange (segmented)
2 oz. micro sprouts
8 oz. apple wood smoked bacon
1 tbsp balsamic syrup
4 oz. rice wine vinaigrette (recipe below)
Method:
Begin by dicing the bacon into half inch pieces. Cook the bacon in a sauté pan over medium heat until crisp. While the bacon is cooking; core the tomatoes and slice them into rings about one half inch thick. You will need eight rings. Place four of the tomato rings on four separate plates.
Once the bacon is crisp remove the bacon and pat dry on paper towels. Discard the remaining bacon grease from the sauté pan and return to medium heat. Pour one table spoon of olive oil in the sauté pan and begin to sauté the spinach. Do not let the pan get too hot as the “fond” or bacon pieces left in the pan will burn. This will give the spinach an extra layer of flavor. Shallots, garlic or other spices may be added with the spinach to make your own unique recipe.
Once the spinach is wilted divide it equally on top of the four tomatoes. Place the other four tomato slices on top of the spinach. Finish by drizzling the dressing and balsamic syrup on the salad. Garnish with micro sprouts, orange segments, bacon and tomatoes.
Rice Wine Vinaigrette
Ingredients:
2 oz. rice wine vinegar
5 oz. extra virgin olive oil
1 tsp. dry mustard powder
Salt and black pepper to taste
Method:
Begin by whisking the vinegar and dry mustard in a bowl. Next slowly add the olive oil while continually whisking. Placing the bowl on top of a towel will assist in keeping the bowl from moving. Finish by seasoning with salt and pepper.
K.C. American Bistro, located in a shopping center near the Ritz Carlton on Vanderbilt Beach Road is a Naples area favorite for dinner, with the innovative, regional, seasonal cuisine of New England native, Keith Casey, a delightful, passionate, innovative chef! This recipe is especially great with ripe fresh, local tomatoes– people up north might be wondering– fresh, ripe, and local in the middle of winter? Well, yes, in Florida, the winter months are local tomato season, in places like Immokalee (just east of Naples), Ruskin (near Tampa), and farms in the agricultural reserve of Palm Beach County. You may try with heirloom tomatoes for a truly flavorful, colorful presentation!
Note: to lighten it up, reduce the amount of bacon and blue cheese by half.
KC American Bistro
885 Vanderbilt Beach Rd.
Naples, FL 34108
239.566.2371
