Half roasted tomato salad with salsa verde
Roast
Roasting
While the stars of this tomato and salsa verde salad are the crispy roasted capers, inspired by my Gramercy Tavern introduction, the other components are more familiar: The idea of mixing roasted and fresh tomatoes comes from Heidi Swanson’s upcoming book Near & Far; the green sauce is adapted from Amanda, who uses it on meat, in grain salads, and surely in a million other ways; the courage to use an anchovy comes from Kenzi and Phyllis, who convinced me there must be something to this fishy seductress; the idea to use the excess tomato oil as the base for the green sauce comes from Kristen, who recently taught me how to use that oil to sauté shrimp; and the serving over yogurt comes from Merrill—it’s how she serves her roasted zucchini. <br /> <br />Instead of culling through all of the colors, flavors, textures, and ingredients that have inspired me over the past month, I plucked these cooks' greatest hits and put them it all together. If that makes me a thief, at least I'm a thief with good taste.
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