Smoked Tomato with Mint Ginger Chimichurri and Brazil Nut



Smoked Tomato with Mint Ginger Chimichurri and Brazil Nut

1 tablespoon plus 1/2 cup olive oil (divided)

1/2 teaspoon smoked paprika

Sea salt

2 medium-ripe heirloom tomatoes, sliced

1 tablespoon minced ginger

1 teaspoon minced garlic

1 cup chopped parsley, lightly packed

1 cup chopped mint, lightly packed

1 small Thai chile, minced

3 tablespoons lime juice

1 tablespoon lime zest

Freshly ground pepper

1/4 cup Brazil nuts

In a small bowl, mix 1 tablespoon olive oil with the paprika and salt to taste. Lay the tomato slices in a shallow container, and brush with the spiced oil.

Using a smoking gun (such as PolyScience), smoke the tomatoes by covering them with a lid or plastic wrap and placing the smoking tube inside the container. Let that tomatoes smoke, covered, for about 10 minutes.

To make the chimichurri, put the ginger, garlic, parsley, mint, chile, lime juice and a little salt in the bowl of a food processor. Buzz to combine, but do not puree. With the motor running, drizzle in the remaining 1/2 cup olive oil. Season to taste with salt and pepper. Let flavors blend for an hour or so before serving.

Meanwhile, use a Microplane grater to grate the Brazil into a shallow bowl, making fluffy Brazil nut "snow." Grate in lemon zest. Add salt and toss gently.

To serve, lay tomatoes flat in the center of a large round plate. spoon on chimichurri and top with the Brazil-nut “snow.” Garnish with tiny mint leaves. Makes 4 servings.

Source: Adapted from Matthew Kenney.

Per serving: 329 calories (86 percent calories from fat), 33 g fat (5.1 g saturated, 21.8 g monounsaturated), 0 cholesterol, 3.2 g protein, 8.6 g carbohydrate, 3.6 g fiber, 21 mg sodium.

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