Tomates del Verano

• 200g 1/4" sliced, RIPE Heirloom tomatoes (pick a variety of colors/shapes)
• 56g / 1oz Candied Marcona Almonds
• 10g / 5-6 thinly-sliced red onion rings (1/16th thick, stored in ice water)
• 60g / 2oz Lime Vinaigrette (anchovy vinaigrette) 
• less 1g / 2-3 leaves picked mint, torn
• less 1g / 2-3 leaves picked basil, torn
• less 1g /6-8 leaves picked cilantro, whole
• less 1g finely minced chives
• less 1 g microplaned lime zest
• finish with Maldon Sea Salt
• finish with Cracked Black Pepper
• finish with Extra Virgin Oil

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1. Most tomatoes should be 1/4" sliced. If you have cherry or tear-drop tomatoes, halve them through their axis. Smaller (2" diameter) heirlooms should be cut in 1/6ths. Aim to have a balance of color & sizes on each plate.
2. Place 200g of prepped tomatoes & sliced red onion in a stainless steel bowl. Add the lime vinaigrette & gently toss to coat well. Season with kosher salt.
3. Plate the tomatoes nicely in a chilled salad bowl. Top with the red onions.
4. Top evenly with the crushed, candied Marcona almonds.
5. Microplane lime zest across the top.
6. Very lightly dress the whole herbs in the lime vinaigrette remaining in your stainless steel bowl.
7. Nicely place the herbs across the top of the salad.
8. Add the chives.
9. Finish with Maldon Sea Salt, cracked black pepper, & extra virgin olive oil.

• RIPE, BEAUTIFUL TOMATOES! This salad 100% fails with bad tomatoes.
• Do not rush the process for cooking and cooling the candied almonds. The texture should be crunchy, not taffy like.