HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA
Provided by Suzanne Hamlin
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
- Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
- Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
- Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
- If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 724 milligrams, Sugar 8 grams
HEIRLOOM TOMATO SALAD
This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ARUGULA SALAD WITH HEIRLOOM TOMATOES AND RED ONION
Provided by Diane Rossen Worthington
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Arrange arugula on a large platter. Top with tomatoes and sprinkle with red onion. Drizzle with your favorite vinaigrette and serve.
TOMATO FENNEL SALAD
Steps:
- Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
- Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.
Nutrition Facts : Calories 75 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 346 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams
HEIRLOOM TOMATO SALAD
Steps:
- For the tomato juice vinaigrette: Toss the jalapeno with oil to coat and some salt. Grill or dry roast in a small skillet, turning often, until toasted, 3 minutes. Halve, seed and dice small.
- Combine the jalapenos, shallots and mint in a medium bowl and toss. Add the vinegar, oil, tomato juice, sugar and some salt and pepper and whisk to combine.
- For the crunchy nuts: Toss the pecans with the oil, chili powder and salt and pour into a small skillet over medium heat. Cook, stirring often so the nuts don't burn, until toasted, 3 to 4 minutes. When done, chop slightly.
- For the tomatoes: Carefully flame the tomatoes with a hand torch to remove the skins. Thinly slice and sprinkle with 2 teaspoons pepper, 1 1/2 teaspoons salt, the lemon zest, lime zest and olive oil.
- Heat a grill pan to medium-high heat. Grill the peach quarters, flesh-side down, for 3 minutes.
- For the arugula salad: Combine the arugula, sun-dried tomatoes, radishes, beets, turnips and basil in a bowl. Dress with the vinaigrette and toss.
- To serve: Arrange the tomatoes on a plate, with the arugula salad alongside. Scatter the tomatoes with peaches and dollops of ricotta, and sprinkle with nuts.
HEIRLOOM TOMATO SALAD
Steps:
- In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
- Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
- Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
- Holy tomato!!
- August - Why We Love: Heirloom Tomatoes
ARUGULA AND FENNEL SALAD
Steps:
- Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
TOMATO AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.
HEIRLOOM TOMATO SALAD
Yummy and very pretty salad perfect for summer. Use fresh tomatoes from the farmer's market or roadside stands -- or if you're lucky, from your own garden. Nice dressing that is also good on other salads, not just this one!
Provided by A Messy Cook
Categories Spinach
Time 10m
Yield 1 big bowl of salad
Number Of Ingredients 15
Steps:
- Toss veggies in large bowl.
- Whisk together dressing ingredients in small bowl, pour over salad, and toss to coat.
- Cover and chill for at least 2 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 535.7, Fat 42.1, SaturatedFat 6, Sodium 1269.4, Carbohydrate 39, Fiber 9.6, Sugar 16.6, Protein 8.2
CRUNCHY RADISH & TOMATO SALAD
Cheap to make and good for you too, this colourful side salad works well with curry
Provided by Roopa Gulati
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 11
Steps:
- To make the dressing, heat the oil in a pan, then throw in the mustard seeds and cook until they start to pop. Tip the seeds into a bowl and allow to cool. Add the rest of the dressing ingredients to the bowl and whisk everything together.
- Add the tomatoes, onions, cucumber and radish to the dressing, stir to coat, then allow to stand at room temperature for 10 mins before serving.
Nutrition Facts : Calories 74 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GOOD DOG BONES
Provided by Suzanne Hamlin
Time 30m
Yield 24 - 40 dog biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Line two or three cookie sheets with aluminum foil or parchment. In a mixing bowl, whisk together flour, wheat germ and sugar.
- In the large bowl of an electric mixer, beat peanut butter and milk together until combined. On low speed, gradually add the flour mixture and beat until just combined. Turn the dough out onto a lightly floured board and knead lightly.
- On the same surface, roll dough 1/4inch thick and, with cutters, cut into bones or other shapes. Transfer to cookie sheets, placing about 1/2inch apart. Bake for 12 to 15 minutes or until slightly browned. Let the cookies cool on the sheets for about two minutes then remove to cooling racks to cool completely. Store well wrapped at room temperature for two to three days or refrigerate or freeze.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 5 milligrams, Sugar 2 grams, TransFat 0 grams
FRESH HEIRLOOM TOMATO SALAD
This tomato salad is a summertime must. The standout dressing takes these tasty ingredients to a brand-new level. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place salad greens in a large bowl. In a small bowl, whisk oil, vinegar, mustard, garlic, sugar and oregano until blended. Pour over salad greens; toss to coat. Transfer to a large platter. Arrange tomato slices over greens. Top with basil, pine nuts, onion and cheese. Serve immediately.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 35mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
HEIRLOOM TOMATO GREEK SALAD
Make and share this Heirloom Tomato Greek Salad recipe from Food.com.
Provided by threeovens
Categories Greens
Time 15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine dressing ingredients in a clean glass jar with a tight fitting lid; shake to combine and set aside.
- Place salad ingredients into a large serving bowl or individual bowls or plates; drizzle with dressing and serve remainder of dressing on the side.
Nutrition Facts : Calories 168.8, Fat 11.4, SaturatedFat 3.4, Cholesterol 14, Sodium 627.8, Carbohydrate 14.2, Fiber 5, Sugar 7.5, Protein 5.7
MARINATED HEIRLOOM TOMATO SALAD
Looking for summer recipes that would use our garden's tomatoes, herbs & other vegies. This recipe from Sunset fits the bill nicely.
Provided by Busters friend
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer.
- Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.
Nutrition Facts : Calories 81.9, Fat 5, SaturatedFat 0.7, Sodium 11.8, Carbohydrate 9.1, Fiber 2.9, Sugar 6, Protein 2.1
FENNEL, RED ONION, AND PARSLEY SALAD
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Prepare a large ice-water bath. Put parsley, fennel, and onion in a colander, and set in ice-water bath. Let soak 10 minutes.
- Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl. Add lemon juice, oil, and celery seeds; toss to combine. Season with salt and pepper.
CUCUMBER, RED ONION, AND RADISH SALAD
From Bon Appetit Weekend Entertaining, this sounds really fresh and good. The oil sounds like it's a little on the heavy side to me, so think that I will cut back on that and give it a shot by taste and consistency.
Provided by lazyme
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients in large bowl. (Can be prepared 3 hours ahead. Cover; chill).
- Whisk oil, vinegar, sugar and red pepper to blend in small bowl.
- Season with salt and pepper.
- Pour dressing over vegetables; toss.
HEIRLOOM TOMATO SALAD
Multi-variety heirloom tomato salad with fresh thyme, goat cheese, and stone ground mustard vinaigrette.
Provided by JuliasKitchen
Categories Salad Dressings
Time 10m
Yield 1 platter, 6 serving(s)
Number Of Ingredients 12
Steps:
- Start with the vinaigrette to give the flavors time to blend. In a small bowl, whisk together the shallots, garlic, both mustards, honey, and vinegar.
- Once the ingredients are fully combined, slowly pour in the olive oil while continuously mixing the vinaigrette to emulsify.
- Set aside the vinaigrette. Tip: You can store the vinaigrette in the refrigerator for up to 1 week; you won't need to use all of it for the recipe.
- Slice the larger heirloom tomatoes and quarter or chop the remaining tomatoes to create various sizes and textures on the plate. Arrange the tomatoes on a platter. Tip: Never keep tomatoes in the refrigerator. Doing so will take away flavor and aroma from the tomato, and leave you with an inferior product. Instead, store tomatoes at room temperature.
- Hand crumble the goat cheese and dot the tomatoes.
- Strip the thyme leaves from the stems and sprinkle liberally over the platter.
- Spoon a small amount of the vinaigrette over the platter and serve.
Nutrition Facts : Calories 193.5, Fat 18.4, SaturatedFat 2.6, Sodium 237.3, Carbohydrate 7.4, Fiber 1.9, Sugar 4.5, Protein 1.6
HEIRLOOM TOMATO AND MOZZARELLA SALAD
As my name depicts, I'm a huge proponent of heirloom variety fruits and vegetables. This is one of my favorite ways to enjoy these lovely, unique fruits. As soon as they come back into season I'll post a photo of this beautiful salad.
Provided by Heirloom
Categories Cheese
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a wooden salad bowl toss all ingredients together.
- Season with salt and pepper according to taste.
- Serve immediately.
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