Monday, March 17, 2008

My favorite salad

This is my favorite salad; a spin on the classic tomato and basil combo- can serve as a dinner salad for 2, or as tapa-size appetizers for 6.

3 cups of grape tomatoes, sliced in half (you could use any kind really- I just like these 'cos they are pretty)
1 red onion, cut in 1/2" strips.
1/4 cup of thinly julienned basil
3 endives- separated into leaves (I used 2 white and 1 red- you can mix it whatever way you like).

3 tbs balsamic vinegar
1 tbs rice wine vinegar
1 tbs lemon juice

salt and pepper to taste

Gently mix it all together in a large bowl, BY HAND. Seriously, this matters- do not use a salad spoon etc- your hands treat the ingredients way better. Do not toss- the tomatoes are delicate, as is the endive.

Once mixed, cover the bowl with a lid/foil and refrigerate for about 2-3 hrs. This gives a chance for all the flavors to blend- the basil and pepper will permeate everything, the endives will lose their bitterness, the onions will become sweeter and less sharp, and the the tomatoes will lose some liquid, therefore adding to your dressing.

After the refrigerating, taste it and adjust for seasoning again, since the flavors will have matured considerably. Serve immediately.

1- You may want to play around with the amounts of suggested lemon/salt/balsamic, depending upon your preference and the tartness of your tomatoes.
2- If you decide to store this overnight in your fridge, you will find it way too tart to be salad in the morning, but give it a whirl in your processor, and you'll have some pretty good salsa!

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