This one is out of the Lemonade cookbook, which I am borrowing from Carrie. Thought I’d post it here so that I can bookmark it for future reference!
Heirloom Tomato, Crushed Basil, Fleur De Sel Salad with Basil Vinaigrette
Yield: 4 cups
Ingredients
- 1.5 lbs. Assorted ripe heirloom tomatoes
- 1/2 cup Basil Vinaigrette (See below)
- 1/2 cup Fresh basil leaves, hand torn
- 1/4 tsp Freshly ground black pepper
- 1 tsp Fleur de sel
- BASIL VINAIGRETTE (makes 1/2 cup)
- 3/4 cup Fresh basil leaves, coarsely chopped
- 1/8 cup Fresh flat-leaf parsley, coarsely chopped
- 1/4 Lemon (juice of)
- 3/8 cup Canola oil
- 1/2 tsp Coarse salt
- 1/4 tsp Freshly ground black pepper
Cooking Directions
- MAKE THE VINAIGRETTE: In a blender (or using an immersion blender), combine the basil, parsley, lemon juice, oil, salt and pepper. Blend on high speed for about 1 minute until smooth and green.
- MAKE THE SALAD: Cut the bigger tomatoes into 1/4" thick slices and quarter or halve the smaller tomatoes.
- Put the tomatoes in a mixing bowl and pour in the vinaigrette. Toss gently and sprinkle in the basil leaves. Season with pepper and toss again to combine.
- When ready to serve, sprinkle with the fleur de sell. Serve at room temperature.