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Apr27 01

Submitted by ypm on Tue, 07/28/2009 - 09:37



Roma Tomato Salad

Ingredients



- 2 lb. Roma Tomato, cut into wedges

- 1 lb. Mixed Baby Potatoes, boiled, chilled & halved

- 1 lb. French Beans, trimmed, blanched & shocked

- ea Red Sweet Onion, sliced thin

- 2 ea. Sauteed Garlic Cloves

- 1/8 cup Extra Virgin Olive Oil

- 2 TBS Chopped Fresh Dill, Tarragon & Mint

- 2 TBS Rice Wine Vinegar

- Salt & Pepper to taste



Instructions

  • Place the garlic, olive oil, chopped Fresh Dill Tarragon, Mint and rice wine vinegar in a blender and blend until emulsified.
  • Gently toss the tomatoes, potatoes and French Beans separately with the vinaigrette.
  • Shock the sliced onion in ice water to sweeten and then toss with potatoes.
  • Compose the salad on plates and serve with tini greens or micro greens as a garnish.
  • This salad is delicious alone or and also makes an excellent base for Tuna Nicoise.

NOTES: Serve tuna warm as whole filets, chilled smoked or chilled poached.