Tuesday, February 28, 2012

Tarragon Tomato Salad

We made this salad to have along with our Egyptian Venison in Rich Onion Sauce dish. This Tarragon Tomato Salad was delicious, and served as a refreshing complement to the richness of the night's main fare.



Servings: 4
Prep Time: 15 minutes
Marinating Time: 1-2 hours
Ingredients:
- 5 medium sized vine-ripened tomatoes 
- 1 shallot, minced
- 1 garlic clove, minced
- 4 tbs. extra virgin olive oil
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 tsp. dried tarragon, or 2 tsp. of freshly chopped tarragon
- 1 lemon

1. In a pot, boil water. Turn off heat and place tomatoes into the pot to blanch. Make sure you have enough water to submerge all the tomatoes. Leave tomatoes in the water for 5 minutes.
2. While the tomatoes sit, prepare the dressing. Combine minced shallot, minced onion, olive oil, tarragon, a pinch of salt and freshly ground black pepper in a small bowl. Set aside to steep.
3. Drain the tomatoes in a colander. Run them under cold water.

With a small knife, remove the skins from the tomatoes. Slice tomatoes as thickly or thinly as you want. 
4. Lay tomatoes in a dish. Pour dressing over tomatoes and let them sit for 1-2 hours. 

When ready to serve, sprinkle more sea salt over servings and a squeeze of lemon juice (to taste). Serve at room temperature. Enjoy!







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