| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
| 1 |
|
Basket assorted cherry tomatoes; (1/2-pint) |
| 2 |
lb |
Heirloom tomatoes; different colors |
|
|
; and sizes |
| 1 |
|
Shallot; diced fine |
| 2 |
tb |
Red wine vinegar |
| 1 |
|
Garlic clove; smashed |
|
|
Salt |
| 1/2 |
c |
Extra-virgin olive oil |
|
|
Pepper |
|
|
Green and purple basil leaves; chopped |
|
|
Lemon cucumbers and torpedo onions; optional |
INSTRUCTIONS
Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and
cut them into slices or wedges.
For the vinaigrette, macerate the shallot in the vinegar with the garlic
and a little salt. Whisk in the oil. Taste and adjust the acidity and salt
as necessary. Put the tomatoes in a shallow salad bowl or on a platter.
Season with salt and pepper, strew on the chopped basil leaves, and
carefully dress with the vinaigrette.
Thin slices of peeled lemon cucumber and torpedo onion are wonderful
additions to the salad.
For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and
arrange them on a platter. Season with salt and pepper, a splash of good
Champagne, and a generous drizzle or extra-virgin olive oil.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 971 Calories (kcal); 108g Total Fat; (98% calories from fat);
trace Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9386
Converted by MM_Buster v2.0n.
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