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Tomato Salad Shallot Vinagrette Recipe


Tomato Salad Shallot Vinagrette Recipe Midgelet / All my dishes
1 year, 6 months ago
A Food and Wine recipe for a summer side salad. Try to use Garden fresh ripe tomatoes! Fried shallots are tasty too
Prep:1m Cook:5m Servings:4

Midgelet

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Ingredients
  • 3 large shallots (1/2 pound), sliced crosswise 1/4 inch thick and separated into rings, plus 1 small shallot, minced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 cup canola oil
  • 3 1/2 pounds assorted ripe tomatoes, sliced, or halved if cherry
  • Small basil leaves, for garnishing

Directions
  1. In a small bowl, combine the minced shallot with the vinegar and let stand for at least 5 minutes.
  2. Whisk in the olive oil and season with salt and pepper.
  3. Meanwhile, in a medium saucepan, heat the canola oil until shimmering.
  4. Add half of the sliced shallots and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes.
  5. Using a slotted spoon, transfer the shallots to paper towels to drain and season with salt.
  6. Repeat with the remaining sliced shallots.
  7. Spread the tomatoes on a large platter, season with salt and pepper and drizzle with the vinaigrette.
  8. Scatter the fried shallots and basil leaves over the tomatoes and serve.

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