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Recipe by Virginia Willis and her website,
Virginia Willis Culinary Productions.
Virginia says, "We served a version of this
salad when I last worked in France. The French version involves peeling cherry tomatoes — which is a lot of work, but the result is amazing. The
cherry tomato salad changes during the height of summer; when tomatoes are in season, I substitute chopped heirloom tomatoes from my garden or the farmers
market for the cherry tomatoes."
Salad and Salad Dressing Recipes and more
Cherry Tomato Salad With Tarragon Recipe
Salad and Salad Dressing,
Yields: 6 servings
Prep time: 15 min
1 1/2 pounds grape or cherry
2 tablespoons best-quality
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin
Small bunch tarragon leaves, chopped
Freshly ground pepper
1/2 cup pecans, toasted and coarsely chopped**
How To Peel Fresh Tomatoes.
** To toast pecans, preheat oven
to 300 F. Spread nuts in a pie pan and roast till they are fragrant and just
beginning to darken. You may need to shake the pan occasionally. The pecans will
continue to darken after you remove them from the oven
Halve the cooled peeled tomatoes and place in a medium bowl.
In a second, smaller bowl, whisk together the vinegar and mustard.
Gradually whisk in olive oil so the dressing emulsifies
and thickens slightly. Whisk in the tarragon; taste and adjust for seasoning with salt and pepper.
Pour dressing over tomatoes. Add the pecans, and gently stir to combine. Taste and adjust seasoning as desired.
Serve immediately or up to 3 hours after preparation.
Makes 6 servings.
Per serving: 244 calories (percent of calories from fat, 86), 2 grams protein, 7
grams carbohydrates, 2 grams fiber, 25 grams fat (3 grams saturated), no
cholesterol, 56 milligrams sodium.