116 GOURMET TRAVELLER
2 large or 4 small heads
little gem lettuce, cored,
leaves separated
1⁄2 cup (loosely packed)
flat-leaf parsley
1⁄4 cup coarsely chopped dill
3 large radishes, very
thinly sliced
2 tbsp minced golden shallot
8 chives, cut into 2cm lengths
50 gm (1⁄2 cup) walnuts,
roasted and chopped
30 gm piece ricotta salata
1⁄2 tsp walnut oil
WALNUT VINAIGRETTE
2 tbsp lemon juice
2 tbsp Champagne vinegar
1 tsp wholegrain mustard
1⁄2 tsp salt11⁄2 tsp buckwheat
450 gm heirloom tomatoes
(any seasonal mixture),
small ones halved, larger
ones cut into bite-sized
wedges
170 gm burrata, broken into
large pieces
Pearls of 1 finger lime
(see note), or 1⁄8 tsp finely
grated lemon zest
Leaves from 2 marjoram
sprigs
10 gm piece bottarga
(see note)
CINNAMON VINAIGRETTE
60 ml (1⁄4 cup) Champagne
vinegar
1 tsp minced golden
shallot
1⁄2 tsp salt
5 grinds of black pepper1⁄2 tsp ground cinnamon
125 ml (1⁄2 cup) extra-virgin
olive oil
1 tsp (firmly packed) coarsely
chopped thyme1 Toast buckwheat in a small
saucepan over high heat,
tossing frequently, until kernels
start to brown but do not burn
(2-3 minutes). Remove from
heat and toss to help cool
quickly. Set aside.
2 For cinnamon vinaigrette,
combine vinegar and shallot
and set aside for 10 minutes.
Add salt, pepper and cinnamon,
then slowly drizzle in olive oil,
while whisking, until dressing
is emulsified. Add thyme
and give the dressing a few
final whisks.Tomato and burrata with smoked bottarga,
finger lime, toasted buckwheat and marjoram
SERVES 4“This is my take on the seasonal favourite, tomato and burrata salad,” says Ori Menashe.
“Using cinnamon in the vinaigrette brings out the inherent warmth that tomatoes capture
while ripening in the sun. The finger lime and toasted buckwheat add texture, while the
bottarga and marjoram finish it with a much-needed savoury note.” Pictured p115.Genevieve’s Little Gem Salad
SERVES 4“When Genevieve was pregnant with our daughter, Saffron, I was obsessed with her,” says
Menashe. “When she would walk into the restaurant, it was like a ray of sunshine was beaming
down on her. I felt compelled to name a dish after her, and this is the kind of salad she loves –
simple, with a lot of greens. It’s nicely acidic, which makes it good to serve alongside anything on
the richer side. Or you can eat it like Genevieve does – on its own, with her fingers.”Pictured p114.3 In a large bowl, toss
tomatoes in the vinaigrette.
Arrange tomatoes in a single
layer on a serving platter.
Place burrata among tomatoes,
then evenly top the salad with
toasted buckwheat and season
to taste. Place finger lime pearls
evenly on top of each of the
burrata pieces, then garnish
the plate with marjoram leaves.
Finely grate bottarga over the
top to serve.
NoteFinger limes are available
from select greengrocers and
farmers’ markets. Bottarga is
salted and dried mullet roe.
It’s available from select
fishmongers, delicatessens
and David Jones food halls.5 grinds of black pepper
60 ml (1⁄4 cup) grapeseed oil
60 ml (1⁄4 cup) walnut oil1 In a large bowl, combine
lettuce, parsley, dill, radishes,
shallot, chives and walnuts
and toss gently to mix.
2 For walnut vinaigrette,
combine lemon juice, vinegar,
mustard, salt and pepper.
Slowly drizzle in both oils,
while whisking, until the
dressing is emulsified.
3 Dress greens with 60ml
vinaigrette and toss quickly,
then season to taste and toss
again, making sure each leaf
is evenly coated with dressing.4 Transfer salad to a large
serving platter. Shave strips
of ricotta salata over the top
with a vegetable peeler. Adjust
seasoning and vinaigrette to
taste and drizzle with walnut
oil to serve.