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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

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    Farmers' Market Salad with Tomato-Basil Vinaigrette

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Farmers' Market Salad with Tomato-Basil Vinaigrette Empty Farmers' Market Salad with Tomato-Basil Vinaigrette

    Post by Lobo Sun 31 Jan 2016, 3:50 pm

    Farmers' Market Salad with Tomato-Basil Vinaigrette Img80l
    Farmers' Market Salad with Tomato-Basil Vinaigrette
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    Prep Time: 15 minutes
    Cook Time: 0 minutes
    Servings: 4
    Though you can serve this salad as is, we also love it topped with crispy garlic chips. To make them, place 1/4 cup (1 1/2 oz./45 g) very thinly sliced garlic in a small sauté pan with 1/4 cup (60 ml) olive oil. Place over medium heat and gently fry, stirring occasionally, until the garlic is golden brown. Using a fine-mesh strainer, drain the chips, then transfer to a paper towel–lined plate and sprinkle with kosher salt. Reserve the garlicky oil for sautéing or making salad dressing.






    • 1K+

    Ingredients:


    • 1 plum tomato, peeled, cored, and seeded
    • 1 small garlic clove, minced
    • 1 Tbs. champagne vinegar
    • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
    • 1 1/2 Tbs. chopped fresh basil
    • Salt and freshly ground pepper, to taste
    • Pinch of sugar (optional)
    • 2 zucchini
    • 2 summer squash
    • 4 radishes, very thinly sliced
    • 2 shallots, very thinly sliced
    • 1 cup (6 oz./185 g) cherry tomatoes, halved
    • 1 cup (1 1/2 oz./45 g) crumbled cotija or feta
    • Garlic chips (optional; see note)

    Directions:

    Using a mini food processor, puree the tomato; you should have about 1/4 cup (2 fl. oz./60 ml).

    In a small bowl, whisk together the tomato puree, minced garlic, champagne vinegar, olive oil and basil. Season to taste with salt and pepper. Taste and add the sugar if desired.

    Trim the ends off the zucchini and summer squashes. Using a spiralizer fitted with the small shredder blade, cut the zucchini and squash into spaghetti-like spiral strands, using kitchen shears to cut the curls every 3 or 4 rotations.

    Transfer the zucchini and squashes to a large bowl. Add the radishes, shallots and cherry tomatoes. Add the vinaigrette to taste and toss to evenly distribute. Top with the crumbled cotija and garlic chips and serve immediately. Serves 4.

    Williams-Sonoma Test Kitchen

      Current date/time is Mon 05 Jun 2023, 1:28 am