Werp Farm Romaine Wedge, Creamy Smoked Tomato and Blue Cheese Dressing, Croutons
Werp farm romaine wedge, creamy smoked tomato and blue cheese dressing, croutons
- Cherry Tomatoes - 1 pint
- Champagne Vinegar - 1 cup
- Water - 2 cups
- Sugar - 1/4 cup
- Salt - 1 tablespoon
- Black peppercorns - 1 teaspoon
- Dill Seed - 1 teaspoon
- Garlic - 1 clove
- Smoked and pickled cherry tomatoes (above) - 1 batch
- Whole Egg - 1
- Egg Yolk - 1
- Grapeseed Oil - 2 cups
- Buttermilk - 1/2 cup
- Crumbled blue cheese - 1/2 cup
- Salt and black pepper, to taste
For the tomatoes : Place the tomatoes in a heatproof dish and smoke for 45 minutes in a wood smoker or over offset heat in a charcoal grill. Meanwhile combine the remaining ingredients in a small pot and bring to a boil. Add the tomatoes and bring back to a boil. Allow to cool and meld at least overnight.
for the dressing : Place the pickled tomatoes (spices and all) in the carafe of a blender and puree until smooth. Transfer to a small pot and reduce by three-quarters, or until thick, stirring often. Remove from the heat and allow to cool.
In the bowl of a food processor, combine the egg, yolk and reduced tomato mixture and season with salt and pepper. Turn on the food processor, and with the motor running slowly drizzle in the oil to make a mayonnaise. Add the buttermilk and blue cheese and process until smooth. Taste and adjust seasoning. Set aside.
For the croutons : Heat a large cast iron or sauté pan over high heat. Add the oil to the pan. When it just begins to smoke, add the bread, season with salt and pepper, and stir constantly using a slotted spoon. Once the croutons begin to color, add the butter and continue stirring until they are uniformly golden brown. Transfer to paper towels to drain.
For the finished dish : Place 2 wedges of romaine on a plate and season with salt and pepper. Drizzle with the dressing. Strew croutons and crumbled blue cheese over the top.