TOMATO VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
- Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms
TOMATOES WITH VINAIGRETTE
"This easy dressing is a tasty way to top tomatoes," says field editor Joanne ShewChuk, St. Benedict, Saskatchewan. "I got the recipe from my mother."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce.
Nutrition Facts :
CHèVRE, FIELD GREENS, AND FIRE-ROASTED TOMATO VINAIGRETTE
Number Of Ingredients 16
Steps:
- To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. To make the salad, combine the lettuces, mushrooms, roasted pepper, and red onion in a large bowl. Toss with the dressing and top with the goat cheese and pine nuts.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
CHèVRE, FIELD GREENS, AND FIRE-ROASTED TOMATO VINAIGRETTE
Number Of Ingredients 16
Steps:
- To make the dressing, puree the dressing ingredients in a blender or food processor until smooth. To make the salad, combine the lettuces, mushrooms, roasted pepper, and red onion in a large bowl. Toss with the dressing and top with the goat cheese and pine nuts.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
HEIRLOOM TOMATO SALAD WITH ROASTED-GARLIC VINAIGRETTE AND CHèVRE-STUFFED PIQUILLO PEPPERS
The Workshop coincides with sweet pepper season, and many chefs are seduced by the varieties they find in our garden. Chef Donald Barickman, a 2000 Workshop participant, succumbed to the small, sweet 'Lipstick' peppers-so named for their crimson color-which he roasted and stuffed with creamy goat cheese and served with arugula and roasted-garlic vinaigrette. Bottled Spanish piquillo peppers make a good substitute. Brian adds heirloom tomatoes to make a more substantial composed salad for the end of summer. Serve it before or alongside grilled lamb, sausage, or burgers.
Yield serves 6
Number Of Ingredients 16
Steps:
- For the vinaigrette: Preheat the oven to 400°F. Put the garlic cloves on a square of aluminum foil. Add the 1 teaspoon olive oil and season with salt and pepper; toss to coat. Seal the foil around the garlic to make a package and bake until the garlic is tender, about 40 minutes. On a cutting board, mash the garlic to a paste with the side of a chef's knife. In a small bowl, whisk together the vinegar, shallot, mustard, and garlic paste. Whisk in the 1/3 cup olive oil. Season with salt and pepper.
- Without tearing the piquillo peppers, remove the seeds with your finger. In a small bowl, combine the goat cheese, finely chopped pecans, chives, parsley, and mashed garlic. Stuff the peppers with the seasoned goat cheese, dividing it evenly.
- Core the tomatoes and cut them into large wedges or chunks. Put them in a large bowl and add the basil leaves, tearing them into smaller pieces. Add half of the dressing and toss well. Add the mixed lettuces and coarsely chopped pecans and toss again, adding more dressing as needed to coat the greens lightly. Taste for seasoning. Divide the tomato salad and the stuffed peppers among 6 large plates and serve immediately.
- Enjoy with Cakebread Cellars Sauvignon Blanc or another young and crisp white wine.
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