(TV Diner) - Billy Costa visits with one of Boston's up-and-coming chefs, William Kovel, who has his own restaurant.
He worked at the late, lamented Aujourd'hui at the Four Seasons Hotel in Boston before that restaurant closed in 2009.
Heirloom Tomato Salad with Mizuna & Coriander Vinaigrette
1 tablespoon fresh coriander berries (purchase in season at the farmer's market) or substitute dried coriander seeds
2 garlic cloves, coarsely chopped
2 tablespoons champagne vinegar
Pinch of salt
cup plus 1 tablespoon extra-virgin olive oil
6 large heirloom tomatoes, cored and diced
teaspoon salt
1 tablespoon chives, finely chopped
1 medium shallot, finely chopped
1 cup mizuna leaves (or substitute arugula)
1. With a mortar and pestle, grind together the fresh or dried coriander, garlic, champagne vinegar and salt until a fine paste forms. Gradually whisk in the olive oil.
2. In a medium bowl, toss together the tomatoes with the coriander vinaigrette. Stir in the chives and shallot.
3. Divide the tomatoes between six plates and reserve the tomato liquid. Gently toss the mizuna with the reserved liquid and garnish each plate. Serve immediately.
