heirloom tomato salad with coriander vinaigrette

I’ve been hit hard with the autumn bug this week. It’s barely September and I’m already trying to sneak in stewy soups and hearty braises into the time frame known as dinner — which is never a constant thing (you’re welcome to think our lack of routine is due to operation parenthood training rather than the lazy excuse I won’t even bring up.) Lately I’ve become obsessed with tart granny smith wedges dipped in warmed gooey caramel, and have snuggled myself into oversized sweaters with hot cups of tea on more than ten separate occasions in the last 42-hours.

There was even a carrot and apple slaw I failed to mention because, well, we were obsessed with the pretty fall colors and the new flavors of autumn and it was gone before I could even say yum. And, of course, the autumn dive has not had a single rescue attempt when we have been trying to stay dry for the past week with the 20-degree dip in temperature and the longing to have little fingers to hold rather than feeling them stroke my liver. Really, it is quite welcome.

But unlike all other seasons (I’m talking about  you, winter) I am loathe to part from summer. Besides being addicted to sunshine and chirping birds and sunshine and flowers and sunshine, the produce summer err, produces, is enough to make me attempt summersaults while 6 months pregnant — and I guarantee that would be the funniest thing you would ever see. And so, in my last half-hearted attempt to keep the flavors of summer around, I grabbed a few of the last good tomatoes the market will carry and made a quick salad for dinner this week. Now, I’m not going to say this salad had anything to do with the adding of bottle number fifteen to our vinegar variety, and really, I think this salad was better with a slightly higher ratio of oil to vinegar (oh wait, that’s what vinaigrette is, oops) but I can’t say it was not part of the consideration process. All in all it was a farewell to light dinners, as I’m ready to let the briskness of autumn over take the kitchen.

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Carrot Apple Slaw with Pecans
Very loosely adapted from Gourmet

Serves 4

1 pound carrots, peeled and shredded
3 granny smith apples, peeled, cored and shredded
1/2 cup to 1 cup napa cabbage, sliced very thinly
1/2 cup chopped pecans
2 tablespoons unsalted butter
1/2 red onion, thinly sliced
1 tablespoon oil
2 – 4 tablespoons apple cider vinegar, to taste
1 1/2 teaspoons sugar
1/4 teaspoon kosher salt
Pinch of red pepper flakes

In a large bowl combine shredded carrots, shredded apple, and sliced cabbage. Toss to combine and set aside.

In a 10-inch skillet over medium heat melt the butter and roast pecans until golden brown. Pour nuts and butter (which has now browned and become nutty and heavenly) over the carrots, apples and cabbage. Add onion. Toss to combine.

Whisk oil, 2 tablespoons vinegar, sugar, salt and red pepper in a small bowl and pour over slaw. Taste and adjust seasonings and vinegar to taste.

Heirloom Tomato Salad with Coriander Vinaigrette
Barely adapted from Tasting Table

Serves 4

6 large heirloom tomatoes, cored and diced into large chunks
1 tablespoon ground coriander
2 garlic cloves, coarsely chopped
2 tablespoons Champagne vinegar
1/4 teaspoon salt
3/4 cup extra-virgin olive oil
1 tablespoon chives, minced
1 medium shallot, finely chopped
1 cup baby lettuce leaves

In the bowl of a food processor combine coriander, garlic, vinegar, salt and oil and process until emulsified.

In a medium bowl, toss the tomatoes with the coriander vinaigrette. Stir in the chives and shallot.

Divide the tomatoes among four plates or place on a serving platter; reserve the tomato liquid from the bowl. Gently toss the baby lettuce with the reserved liquid and garnish each plate with the dressed lettuce. Serve immediately.