Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Heirloom Tomato Salad with Roquefort

Share

Lobo
Moderator
Moderator

Posts : 19708
Thanked : 941
Join date : 2013-01-12

Heirloom Tomato Salad with Roquefort

Post by Lobo on Thu 14 Jan 2016, 11:46 pm


Heirloom Tomato Salad with Roquefort

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 8
This colorful salad combines juicy summer tomatoes with assertive Roquefort cheese and a trio of refreshing herbs. If you prefer a milder salad, use goat cheese instead.



  • Printer Friendly Version






  • 183

Ingredients:


  • 1 small garlic clove
  • Fleur de sel, to taste 

  • 1 Tbs. red wine vinegar
  • 1 Tbs. balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 3 lb. heirloom tomatoes in assorted shapes, sizes and colors
  • Freshly ground pepper, to taste
  • Leaves from 1 small bunch fresh basil

  • 1/4 cup thinly sliced shallots
  • 1/4 cup lightly packed fresh chervil leaves
  • 1/4 cup lightly packed fresh flat-leaf parsley leaves
  • 3 oz. Roquefort cheese, crumbled

Directions:

Using a mortar and pestle, pound the garlic and a pinch of fleur de sel into a paste. Stir in the red wine vinegar and balsamic vinegar, then gently stir in the olive oil. Adjust the seasoning with more fleur de sel as needed. Set the vinaigrette aside.

Cut the large tomatoes into thick slices and the smaller tomatoes into quarters or in half, depending on their size and shape. Pile the larger tomatoes in the center of a serving platter or a large shallow bowl, and place the smaller tomatoes around the edges. Season with fleur de sel and pepper.

Tuck the basil leaves in and around the tomatoes and scatter the shallots, chervil and parsley leaves on top. Sprinkle with the cheese and spoon some of the vinaigrette over the salad. Serve immediately and pass the remaining vinaigrette at the table. Serves 8.

Recipe by Chef Marjorie Taylor.

    Current date/time is Thu 19 Jan 2017, 5:30 pm