Tomato Salad Shallot Vinagrette
From midgelet 17 years ago
- 5 minutes to make
- Serves 4
A Food and Wine recipe for a summer side salad. Try to use Garden fresh ripe tomatoes! Fried shallots are tasty too
Ingredients
- 3 large shallots (1/2 pound), sliced crosswise 1/4 inch thick and separated into rings, plus 1 small shallot, minced shopping list
- 1 tablespoon red wine vinegar shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- salt and freshly ground pepper shopping list
- 1 cup canola oil shopping list
- 3 1/2 pounds assorted ripe tomatoes, sliced, or halved if cherry shopping list
- Small basil leaves, for garnishing shopping list
How to make it
- In a small bowl, combine the minced shallot with the vinegar and let stand for at least 5 minutes.
- Whisk in the olive oil and season with salt and pepper.
- Meanwhile, in a medium saucepan, heat the canola oil until shimmering.
- Add half of the sliced shallots and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes.
- Using a slotted spoon, transfer the shallots to paper towels to drain and season with salt.
- Repeat with the remaining sliced shallots.
- Spread the tomatoes on a large platter, season with salt and pepper and drizzle with the vinaigrette.
- Scatter the fried shallots and basil leaves over the tomatoes and serve.
People Who Like This Dish 2
- momo_55grandma Mountianview, AR
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