|Recipes at Cameo Designs
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
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
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
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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