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| Recipes at Cameo Designs
http://www.cameodesigns.com/recipes |
| Marinade:
1 1/2 cups tarragon or white wine vinegar 1/2 teaspoon salt 1/4 cup finely chopped shallots 2 tablespoons finely chopped chives 2 tablespoons fresh lemon juice 1/4 teaspoon ground white pepper 2 tablespoons extra virgin olive oil |
Salad:
6 plum tomatoes, quartered vertically 2 large yellow tomatoes,* sliced horizontally into 1/2-inch slices 16 red cherry tomatoes, halved vertically 16 small yellow pear tomatoes,* halved vertically *Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and yellow pear tomatoes, if desired. |
To prepare marinade, combine vinegar and salt in large
bowl; stir
until salt is completely dissolved. Add shallots, chives,
lemon juice
and white pepper; mix well. Slowly whisk in oil until
well blended.
Add tomatoes to marinade; toss well.
Cover and let stand at room temperature 2 to 3 hours.
To serve, place 3 plum tomato quarters on each of 8 salad
plates.
Add 2 slices yellow tomato, 4 cherry tomato halves and
4 pear tomato
halves. Garnish each plate with sunflower sprouts, if
desired.
(Or, place all marinated tomatoes on large serving plate.)
Makes 8 servings
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Cameo Design Recipes, http://www.cameodesigns.com/recipes
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Designs' Main Page, Click Here