Photo: Cedric Angeles; Styling: Robyn Valarik
It's nice to use a mix of colors of tomatoes, but make sure they all taste wonderful--flavor is most important. Suzanne Goin, chef and co-owner of four Los Angeles restaurants--Lucques, A.O.C., Tavern, and the Larder at Maple Drive--created this recipe for an outdoor feast celebrating the 10th anniversary of A.O.C.
How to Make It
Step 1
Bring a small pot of salted water to boil, then blanch beans for 2 to 3 minutes, until just tender. Transfer with tongs to a baking sheet to cool.
Step 2
Make balsamic vinaigrette: Using a mortar and pestle, pound oregano, garlic, and a scant 1/4 tsp. salt to a paste (or chop garlic and oregano, sprinkle with the salt, mince, and mash into a paste with the flat side of a chef's knife). Transfer to a small bowl and pour in vinegars. Whisk in olive oil and taste for balance and seasoning.
Step 3
Whisk hazelnut oil, lemon zest, and a couple of pinches of salt and pepper in a small bowl. Finely chop half of hazelnuts and stir into dressing; coarsely chop the rest and stir in. Drizzle hazelnut dressing over haricots verts, season with salt and pepper, and toss together.
Step 4
Hold heirloom tomatoes on their sides and cut into 1/4-in.-thick slices. Season with salt and pepper. Arrange slices on a large round platter, overlapping them, and spoon on about half the balsamic vinaigrette. Scatter with arugula leaves.
Step 5
Stir cherry tomatoes into remaining vinaigrette in bowl and season with salt and pepper. Pile in center of platter, then top with haricots verts. Spoon on a few dollops of crème fraîche and sprinkle about a third of pistou onto and around salad (serve the rest alongside).
Step 6
*Find with the oils in well-stocked grocery stores.
Lucques, Tavern, Larder at Maple Drive, A.O.C., all in Los Angeles
