Guest guest Posted May 28, 2003 Report Share Posted May 28, 2003 Roma Tomato Salad - 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 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. ===== *********** My Special Thought To You: There's A Blessin' In Pressin'....On The Upward Way! Quote Link to comment Share on other sites More sharing options...
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