Chef Sam Josi
Mamacita, San Francisco
Heirloom Tomato Salad
Yield: 2 servings
Flour tortillas, cut into 1 1/2-in. circles 8
Canola oil, for frying as needed
Balsamic vinegar 1/4 cup
Salt 1 tsp.
Heirloom tomatoes, varying sizes and colors 4-5
Queso fresco, cut in 1 1/2-in. squares 6 pieces
Cotija cheese, grated 1/4 cup
Pumpkin-Seed Pesto (recipe follows) 2 1/2 tsp. and to garnish
Heat canola oil to 350F; fry tortillas until golden. Remove from oil; drain.
Slice tomatoes; season with balsamic vinegar and salt.
For each salad, create alternating layers using 4 tomato slices, 3 queso fresco squares topped with 1/4 tsp. pesto each, and 4 tortilla rounds.
Drizzle salads with pesto and sprinkle with cotija to garnish.
Pumpkin-Seed Pesto
Yield: 2 cups
Arugula 1 1/2 cups
Cilantro, chopped 1 1/2 cups
Canola oil 1/2 cup
Pumpkin seeds, toasted 1/4 cup
Red jalapenos, sliced 1/4 cup
Cotija cheese, grated 1/4 cup
Garlic, minced 2 Tbsp.
Green onions, thinly sliced 2 Tbsp.
Salt and white pepper to taste
Blend all ingredients in food processor until smooth.