TOMATO AND HERB SALAD
FOR THE VINAIGRETTE:
1/4 cup fresh lime juice
1 tsp. salt
1 tsp. sugar
Freshly ground black pepper to taste
1/2 cup extra virgin olive oil
FOR THE SALAD:
4 lbs. large vine ripened tomatoes
1 cup packed fresh flat leaf parsley leaves
1 cup packed fresh cilantro leaves
1/2 cup thinly sliced fresh mint leaves
1/2 cup thinly sliced scallions
TO MAKE THE VINAIGRETTE:
In a small bowl, whisk together lime juice, salt, sugar, and pepper; add oil in a stream, whisking.
Cut tomatoes into 1/2-inch thick slices and arrange decoratively on a platter.
Drizzle tomatoes with about 2/3 of vinaigrette.
In a bowl, combine herbs and scallions and toss with remaining vinaigrette. Mound herb mixture on top of tomato slices.
Makes 16 servings
Source: Gourmet Magazine, 1997
From: Risa G., NJ - 07-14-97
FOR THE VINAIGRETTE:
1/4 cup fresh lime juice
1 tsp. salt
1 tsp. sugar
Freshly ground black pepper to taste
1/2 cup extra virgin olive oil
FOR THE SALAD:
4 lbs. large vine ripened tomatoes
1 cup packed fresh flat leaf parsley leaves
1 cup packed fresh cilantro leaves
1/2 cup thinly sliced fresh mint leaves
1/2 cup thinly sliced scallions
TO MAKE THE VINAIGRETTE:
In a small bowl, whisk together lime juice, salt, sugar, and pepper; add oil in a stream, whisking.
Cut tomatoes into 1/2-inch thick slices and arrange decoratively on a platter.
Drizzle tomatoes with about 2/3 of vinaigrette.
In a bowl, combine herbs and scallions and toss with remaining vinaigrette. Mound herb mixture on top of tomato slices.
Makes 16 servings
Source: Gourmet Magazine, 1997
From: Risa G., NJ - 07-14-97
MsgID: 3159088
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
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