Tomato Salad with Camelina Oil & Sheep Cheese

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Serves 4 to 6

Ingredients:
4 large, ripe tomatoes
1/2 cup Lena Camelina oil
1/2 cup mixed herbs – flat leaf parsley leaves, chopped, chives with their flowers when available, minced; basil leaves with flowers when available
1/2 teaspoon coriander seed
freshly ground 1/2 teaspoon pepper corns
freshly ground Utah or Kosher Salt
1 cup shaved, ripe sheep or goat milk cheese

Technique:
About an hour and up to 2 hours prior to your meal, choose a platter that in your estimation is large enough to present the sliced tomatoes. Rinse the tomatoes and wipe dry. Slice and lay or shingle your tomatoes on the platter. Drizzle the camelina oil over the tomatoes. Evenly distribute the chopped herbs and flowers among the tomatoes. Grind the coriander, pepper and salt over the tomato slices.

Use a box grater with the slicing blades – as opposed to the grating surface – to shave the cheese. Distribute the shaved cheese evenly over the whole. Serve at once or hold, covered and at room temperature, for up to a few hours.

This recipe was written by Lake Oswego, Oregon chef Fernando Divina, author of the James Beard Award-winning Foods of the Americas. This recipe was reprinted with permission by Lentz Farms.

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