Garden
Recipe from Chef G
Sun Ripened Tomatoes with shallot and basil Vinaigrette
Sun Ripened Tomatoes with Shallot and Basil Vinaigrette
Recipe from the garden
Equipment
- mixing bowl
Ingredients
Ingredients
- 8 6×6 Tomatoes
- 1/2 Cup Soya Oil
- 1/3 Cup White Whine Vinegar
- 1/4 Cup Chopped Celery
- 1/4 Cup Slice Green Onion
- 1 Tablespoon Finely Chopped Pimento
- 1/4 Cup Chopped Shallot
- 1/4 Cup Chive
- 1 Teaspoon Fresh Cut Sweet Basil
- 1/4 Teaspoon Fresh Chopped Rosemary
- 1/2 Teaspoon Dry Mustard
- 1/2 Teaspoon Garlic Salt
- 1 Teaspoon Honey
Instructions
Preparation
- Skin and core the tomatoes. Cut into 1/4 inch thick slices and place in a shallow dish.
- In a mixing bowl, mix dry mustard, honey, garlic salt and all herbs. Add onion, Oil and vinegar. Mix Well. Pour over the tomoatoes and chill for 2 hours prior to serving.
- remove tomatoes out of the marinade, arrange 5 slices on a salad plate. decorate with red leaf lettuce, basil, celery leaves and a scallion. Serve the dressing in a small soufflé cup separately.