|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
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."
More of Linda's delicious Salad and Salad Dressing Recipes
and more
Tomato Recipes.
Cherry Tomato Salad With Tarragon Recipe
Recipe Type:
Salad and Salad Dressing,
Tomatoes,
Balsamic Vinegar
Yields: 6
servings
Prep time: 15 min
Ingredients:
1 1/2 pounds grape or cherry
tomatoes, peeled*
2 tablespoons best-quality
Balsamic Vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup
extra-virgin
olive oil
Small bunch tarragon leaves, chopped
Coarse
salt
Freshly ground pepper
1/2 cup pecans, toasted and coarsely chopped**
* Learn
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
Preparation:
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.
| 