Florida Tomato and Romaine Salad with Charred Tomato Dressing

Serves 4

Ingredients

For the charred Florida tomato dressing

1 medium-sized Florida tomato, cored and quartered

1 teaspoon fresh garlic, chopped

1 teaspoon all-purpose seasoning blend (such as Everglades)

½ teaspoon smoked paprika

½ lemon, juiced

¼ cup olive oil

½ cup plain Greek yogurt

3 tablespoons quality vinegar (Champagne, white balsamic, etc.)

1 tablespoon fresh herbs (parsley, thyme, rosemary, etc.), chopped fine

Sea salt and fresh ground pepper, to taste

For the croutons

1 tablespoon olive oil

1 teaspoon fresh garlic, chopped fine

1 teaspoon all-purpose seasoning

2 tablespoons fresh herbs (parsley, thyme, basil), chopped fine

For the salad

2 heads Florida romaine lettuce, trimmed and cut in half lengthwise

4 Florida tomatoes, cored, 2 sliced and 2 diced

⅓ of a loaf of French or Cuban bread

½ cup charred Florida tomato dressing (plus more to serve on the side)

Sea salt and fresh ground pepper, to taste

Preparation

To make charred Florida tomato salad dressing: Preheat a small, non-stick sauté pan over medium-high heat. Place the quartered tomato slices in the preheated pan dry with no oil. Cook tomatoes for about 2 minutes on each side or until a small char starts to form. It is important to not completely burn the entire tomato; only char parts of it to get good flavor. When the quartered tomato has enough charring on it, it can be removed from the heat. Add the charred tomato, garlic, seasoning blend, smoked paprika, lemon juice, yogurt, vinegar and herbs to a blender or food processor. Blend ingredients until smooth while slowly adding the olive oil. Taste dressing and adjust seasoning with sea salt and fresh ground pepper. Keep dressing refrigerated until ready to use.

To make croutons: Preheat oven to 350°. In a medium-sized mixing bowl, add olive oil, garlic, seasoning blend and half the chopped herbs. Stir ingredients to combine. Hand-tear the partial bread loaf into bite-sized pieces and add them to the bowl. Stir ingredients to coat. Place the coated crouton pieces on a baking sheet and into the preheated oven. Cook croutons for 5 to 8 minutes or until crispy. Remove the croutons from the oven and set aside to cool.

To make salad: In a small bowl, add the diced tomatoes and the other half of the herbs. Season the diced tomatoes with sea salt and fresh ground pepper to taste. Assemble salad in a large serving bowl by first adding the romaine. Next, add the sliced tomatoes, and lightly season everything with sea salt and fresh ground pepper. Add some of the charred tomato dressing to the salad, leaving extra dressing to serve on the side. Garnish the salad with the homemade croutons and diced tomato mixture. Serve cold.