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VIDEO https://www.youtube.com/watch?v=NSKDkmem3Lc
BLOG POST www.visforvino.com/mediterranean-tomato-salad
Ingredients 2-4 mixed, market tomatoes
2 tsp sherry vinegar
5 tbsp extra virgin olive oil
1/4 bulb fennel, sliced thin
1 cup Greek yogurt
1 lemon
2 cloves garlic
1/4 French baguette
1 tsp fennel pollen (optional)
1 tsp espelette pepper (sub 1/8 tsp cayenne)
1 flower anise hyssop (sub 2 Tbsp fresh mint and sage)
salt and pepper to taste
Directions 1. slice tomatoes in large, various sized chunks
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lay tomatoes flat, and add vinegar, 2 tbsp EVOO, S&P, and fennel. let marinate at least 5 minutes
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mix Greek yogurt, 1/2 lemon zest, 1 tbsp lemon juice, 1 clove garlic (grated), and S&P
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tear bread into bite size chunks, and sauté over medium with 1 clove garlic (skin on) and 2 tbsp EVOO, adding more EVOO if too dry, until bread is crispy
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place bread on paper towel to remove excess oil
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plate tomatoes, fennel, and bread sporadically around plate
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add 3-4 dollops of the yogurt mixture
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sprinkle with fennel pollen, salt, espelette, anise hyssop, 1/2 lemon zest, and 1 tbsp EVOO
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