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Heirloom Tomatoes with Caper-Beurre Noisette Vinaigrette

This dish is so crazy good—and easy as can be to prepare—you’ll be making it on repeat until the tomato season ends.

Shrimp Scampi

Browned butter and briny capers team up with some sherry vinegar to create a flavor profile so sublime that you won’t believe you’ve lived without this combination until now. Often overlooked and frequently relegated to smoked salmon platters and meunière sauces, capers are little umami bombs that effortlessly brighten a dish.Use this vinaigrette on chicken, fish, for potato salad, string beans…you name it! Just make it.

Essential equipment: cutting board; chef's knife or tomato knife; wet measuring cups; strainer; measuring spoons; sauté pan; whisk Ingredients:

8 heirloom tomatoes, ¼-inch slices

1 stick unsalted butter

1/4 cup capers, drained

3-4 tablespoons sherry vinegar

2-3 tablespoons avocado oil (optional)

kosher salt and black pepper

microgreens (such as chervil or parsley)

1. Depending on how you want to serve the dish, place the tomatoes on a platter or divide among individual plates. Set aside.

2. Place the butter in a cold sauté pan and melt over medium-low heat. Once the butter has melted and begins to foam, watch the milk solids turn to golden brown and sink to the bottom of the pan.

3. Add the strained capers to the brown butter and cook for 30 seconds.

4. Whisk in the sherry vinegar and stir vigorously. Whisk in the optional oil. Season with kosher salt and ground black pepper. Set aside.

5. Sprinkle the tomatoes with kosher salt and freshly ground black pepper. Drizzle generously with the vinaigrette. Garnish with microgreens and serve immediately.

Makes 4-8 servings.

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