CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Belgian |
Kerr |
4 |
servings |
INGREDIENTS
2 |
lg |
Beefsteak tomatoes; cored and cut into |
|
|
; 8 thick slices |
1/2 |
ts |
Freshly ground black pepper |
2 |
|
Heads Belgian endive; ends trimmed, |
|
|
; leaves separated |
1 |
|
Green onion; finely chopped |
1 |
|
Clove garlic; peeled and smashed |
2 |
tb |
Extra-light olive oil; with a dash of |
|
|
; sesame oil |
1/2 |
c |
White wine vinegar |
1/2 |
ts |
Dry mustard |
2 |
tb |
Brown sugar |
1/4 |
ts |
Cayenne pepper; (1/2 tsp if you like |
|
|
; it hot) |
INSTRUCTIONS
TREENA'S VINAIGRETTE
Place the tomato slices in a pie plate - you should be able to get two
layers.
Make Treena's Vinaigrette by beating all the ingredients together in a
blender until the garlic is dissolved - about 1 minute. Pour over the
tomatoes, sprinkle with the pepper, then turn the top layer over so the
pepper gets distributed throughout both layers, and let sit for 3 minutes.
Arrange the tomatoes in an overlapping line down the centre of a long
serving platter. Put the Belgian endive leaves in the dressing and toss
until coated.
Tuck the endive leaves along either side of the tomatoes. Scatter with the
chopped green onion and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”