1、Tomato salad with sizzled chorizo vinaigrette

Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing

Tomato salad with sizzled chorizo vinaigrette recipe

Ingredients

Method

  • Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl – but keep an eye on the chorizo to ensure that it doesn’t burn.
  • Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

  • https://www.truecookbook.com/recipe/tomato-salad-with-sizzled-chorizo-vinaigrette-10202/

    2、Hazelnut, Goat Cheese, and Tomato Salad with Chive Champagne Vinaigrette

  • Makes: 12 servings
  • Carb Grams Per Serving: 3
  • Hazelnut, Goat Cheese, and Tomato Salad with Chive Champagne Vinaigrette recipe

    Ingredients

    Method

    1. Arrange greens, tomatoes, goat cheese, and hazelnuts on a serving platter. Drizzle with 1/2 cup Champagne Vinaigrette. Makes 12 servings.
    2. Champagne Vinaigrette:In a food processor, combine shallots, champagne vinegar, lemon juice, salt, and ground black pepper. Cover and begin processing. Slowly add 1/2 cup olive oil in a steady steam through feed tube; process until combined. Transfer to a small bowl. stir in snipped fresh chives. Cover and chill for at least 1 hour or up to 3 days. Stir before serving. If oil in dressing sets up, let stand at room temperature for 30 minutes before serving. Makes about 1 cup.
    3. *Test Kitchen Tip:To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice. After toasting hazelnuts, place warm nuts in a clean kitchen towel and rub with the towel to remove the skins.

    3、Bean & Tomato Salad with Honey Vinaigrette

  • Makes: 8servings
  • Prep:35 mins
  • Start to Finish:1 hr 35 mins
  • Carb Grams Per Serving: 26
  • Bean & Tomato Salad with Honey Vinaigrette recipe

    Ingredients

    Method

    1. If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)
    2. Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you're using heirloom beans, be sure to check them after 20 minutes--they tend to cook more quickly than conventional beans.) If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.
    3. Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
    4. Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
    5. To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
    6. Tips:Tip: To quick-soak beans, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Proceed with Step 2.
    7. While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
    8. MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day.

    4、Arugula and Tomato Salad with Champagne Vinaigrette

  • Makes: 2 servings
  • Start to Finish: 20 mins
  • Arugula and Tomato Salad with Champagne Vinaigrette recipe

    Ingredients

    Method

    1. Arrange greens, tomatoes, goat cheese, and hazelnuts on serving plate.Pass salad dressing.
    2. In a jar with a screw top lid, combine shallots, oil, champagne vinegar, lemon peel, salt, and ground black pepper. Cover and shake well.Cover and chill leftover dressing for up to two weeks. If oil in dressing sets up, let stand at room temperature for 30 minutes before serving. Makes about 1/2cup.

    More...

    You may also like