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Never reuse marinades that have come in
contact with raw meat, chicken or fish, and don't put the cooked food back into
an unwashed container or dish that contained the marinade. |
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Summertime Tomato Salad
2 red beefsteak tomatoes sliced
2 yellow beefsteak tomatoes sliced
2 plum tomatoes sliced
1 pint red teardrop tomatoes cut in half
1 pint yellow teardrop tomatoes cut in half
1/2 C. red onions peeled, julienne cut
3 large leaves basil fresh, cut in thin strips
1/4 lbs. Gorgonzola Cheese crumbled
1 head baby frisee cored and cleaned
1/2 C. Citronette Dressing see recipe below
1/4 C. basil oil see recipe below
salt and pepper to taste
Citron Dressing
1 lemon juiced
1/2 C. extra virgin olive oil
1 t. garlic minced
salt and pepper to taste
Whisk together all the ingredients and set aside.
Basil Oil
2 large leaves basil fresh
1/4 C. extra virgin olive oil
Place ingredients into blender and puree for 15 seconds. Let stand for 30
minutes to extract the basil flavor. Strain through a fine sieve.
Preparation of the Salad
Arrange the salad on a large plate for family style service. Start with the
larger beefsteak tomatoes around the edge of the platter. Place the frisee in
the center. Arrange the remaining tomatoes around the platter. Arrange the red
onions, gorgonzola and fresh basil on top of the salad. Drizzle the citron
dressing and the basil oil over the salad. Season with salt and pepper to taste.
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