Serves 4

For the Wasabi Mascarpone Dressing:

½ cup mascarpone

2 to 3 tablespoons milk

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2 to 3 teaspoons wasabi paste (can substitute horseradish)

1 tablespoon pine nuts, lightly roasted

1 teaspoon finely chopped tarragon

2 teaspoons finely sliced scallions

Sea salt and freshly ground black pepper

For the salad:

18 oz. heirloom tomatoes, such as Tibet Apple, Oxheart, Cherokee Purple, Black Prince, Yellow Brandywine, German Pink and Big Red

3 tablespoons extra virgin olive oil

1 tablespoon Chardonnay vinegar

Pinch of sugar (optional)

Handful of micro greens and purple basil leaves

Crusty bread, for serving

1. First, make the dressing. Loosen the mascarpone with 2 to 3 tablespoons milk. Stir in the wasabi, pine nuts, chopped tarragon and scallions. Season with sea salt and freshly ground black pepper and set aside to mature for 15 to 30 minutes.

2. Slice the heirloom tomatoes in half or into quarters, depending on size, and put them in a bowl. Season with sea salt and freshly ground black pepper. Whisk the oil and vinegar together and drizzle over the tomatoes. Taste, adding a pinch of sugar, if necessary.

3. Put a generous tablespoon of wasabi mascarpone in the center of a plate or in a small bowl. Pile the heirloom tomatoes onto the plate and scatter the micro greens and basil leaves over the top. Serve immediately with lots of crusty bread.

— Adapted by the Austin American-Statesman from “30 Years at Ballymaloe,” by Darina Allen (Kyle Books, $35).