Tomatosaladwithgingergarlicdressing Recipes

Steps:

• Crush ginger using mortar and pestle to make fine paste.
• Add garlic; crush with ginger.
• Remove to small bowl; whisk in salt, sugar, vinegar and oil.
• In bowl, mix tomatoes, onion and coriander.
• Add salad dressing; toss lightly to coat.
• Note: I often make this with a couple of cupfuls of cherry tomatoes, halving the larger ones.

Steps:

• For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic.
• For the vegetables: Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing.

Steps:

• Heat oven to 350 degrees.
• Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil.
• Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes.
• Watch carefully so garlic does not get over-brown or burn.
• Carefully remove pan from oven and cool.
• When cool enough to handle, squeeze out the garlic pulp.
• Combine the pulp with the reserved olive oil and rest of the ingredients in a blender.
• Blend until smooth and use the dressing on any mixed garden salad.
• Refrigerate leftover.

Steps:

• In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

Steps:

• In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

Steps:

• Start the salad: Cut the tomatoes into different shapes - this creates different textures and visual interest - and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
• Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.
• Prepare the fried shallots: Add the oil and shallots to a medium saucepan, and place over low heat. Bring the oil to a simmer, stirring the shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of their cooking. (Don't let the shallots brown too much, as they will continue to cook after you take them out of the oil.)
• Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.
• Prepare the dressing: Whisk together all the ingredients.
• Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)

Steps:

• Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
• Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.