Heirloom Tomatoes with Buttermilk Caesar

Chef/Owner Nina Compton

YIELD: 4-6 Servings


4 cups mayonnaise

1 Tbsp Dijon mustard

4 cloves garlic

4 cups grated parmesan

½ qt buttermilk

1 oz. red wine vinegar

½ oz. Worcestershire sauce

1 tsp. black pepper ground

¼ cup olive oil

½ tsp. salt

10 gm anchovies

¾ tsp. lemon juice

5 ea baby Heirloom tomatoes cut into halves


1/8 cup olive oil

4 Tbsp. red wine vinegar

Salt & pepper to taste


4 white anchovies cut into thirds

1 oz. grated parmesan cheese baked at 325 degrees until crispy.


Place first 11 ingredients in food processor except mayonnaise and tomatoes. Puree until smooth, fold in mayonaise. Marinate the tomatoes (see marinade) for 15 minutes. Strain off excess liquid; toss in the buttermilk dressing and top with white anchovies and garnish with some parmesan crisps to finish. Note – you will likely have extra dressing and can store in refrigerator for 4-5 days.