Heirloom Tomato Salad with Fried Capers
Whisk vinegar, mustard, tarragon (or dill), 1/2 teaspoon pepper and salt in a small bowl. Gradually whisk in 4 tablespoons oil and continue whisking until well combined.Advertisement
Pat capers dry thoroughly. Heat the remaining 1 tablespoon oil over medium heat. Add the capers and cook, stirring occasionally, until light brown, about 3 minutes. Remove with a slotted spoon and drain on a paper towel.
Divide tomato wedges and cherry tomatoes among 8 plates. Drizzle with the vinaigrette and top with the fried capers. Season with pepper.
Make Ahead Tip: Cover and refrigerate vinaigrette (Step 1) for up to 5 days. Bring to room temperature and whisk before using.
1 1/2 vegetable, 1 1/2 fat