Ingredients
- 2 cups aged sherry vinegar
- 2-3 sprigs fresh thyme
- 2 cloves fresh garlic, crushed
- 1 tbsp sea salt
- 1/2 tsp whole black peppercorns
- 1/2 tsp Dijon mustard
- 2 cups extra virgin olive oil
- 1 tbsp sea salt
- 4-6 large beefsteak tomatoes, sliced very thin and layered onto a large plate
- 4-6 heads of baby lettuce
- 6 shallots, peeled and sliced very thin
- Toasted focaccia croutons, cut in to 2-inch by 1-inch “logs”
- Shaved parmesan cheese, as needed
- Sea salt, as needed
- Fresh ground pepper, as needed
Directions
Step 1
Add sherry vinegar, thyme, crushed garlic, salt, black pepper and Dijon in a small pan. Bring to a boil, then reduce to a simmer. Allow to simmer for about 5 minutes. Remove from heat, let cool. Strain, discard herbs, garlic, and peppercorns.
Step 2
Place the flavored reduced vinegar into a mixing bowl and whisk in olive oil. Set aside.
Step 3
Marinate sliced shallots in a small amount of the vinaigrette. Set aside.
Step 4
Arrange thinly sliced tomatoes on serving plates. In the center of each plate, arrange the croutons into a square stack consisting of 6 croutons each “Lincoln Log style.” Carefully stand lettuce leaves into the crouton stack.
Step 5
Add shallots and parmesan over the tomatoes and drizzle the plate with the vinaigrette.
