Cherry Tomato Salad With Tarragon


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Recipe by Virginia Willis. Check out Virginia's 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.

Check out Linda's wonderful Salad and Salad Dressing Recipes.


Cherry Tomato Salad With Tarragon

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

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.