A Summer Plate

Studio Lunch A Summer Plate

Now that we're in full summer swing, the farmers market is bursting with delicious produce. For us, it's now less about actual cooking and more about assembling things on the plate. Today we had arctic char confit (made with a previous Studio Lunch recipe from last February), with tarator sauce, cherries, and a very simple tomato salad. This is an easy way to make just-okay tomatoes great.

 

INGREDIENTS

Tarator sauce

1/2 c mayo (kewpie or homemade)

1 dill pickle, chopped fine

1 tbs lemon juice

1 tbs capers, chopped fine

1 tsp Worcestershire sauce

1 tsp Dijon

 Combine everything until well mixed. Serve.

    Tomato booster:

    3 large tomatoes

    1 tbs Maldon salt

    2 tbs white wine vinegar

    Zest from 1 lemon 

    Cut tomatoes in large wedges. Sprinkle all sides with maldon salt. Be generous. Add vinegar and lemon zest. Rest 10 minutes. Eat.
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