Cherry Tomato And Shallot Salad With Blue Cheese Crumbles Recipes
CHERRY TOMATO SALAD WITH BLUE CHEESE
A delicious way to use those summer fresh cherry tomatoes. In the off season, try this with grape tomatoes.
Provided by moko7
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds. Return tomatoes to bowl and set aside.
- Strain tomato liquid through fine-mesh strainer into liquid measuring cup. Bring 1/2 cup tomato liquid (discard any extra), shallot(or green onions), vinegar, mustard, and honey to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 8 to 10 minutes. Remove pan from heat and cool mixture to room temperature, about 5 minutes. Whisk in oil and black pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.
- Add pecans,blue cheese, and dressing to bowl with tomatoes; gently toss and serve.
Nutrition Facts : Calories 257.7, Fat 21.1, SaturatedFat 4.4, Cholesterol 10.6, Sodium 233.8, Carbohydrate 14.9, Fiber 3.2, Sugar 10.8, Protein 5.8
CHERRY TOMATOES WITH BUTTERMILK BLUE CHEESE DRESSING
Steps:
- To prepare the dressing, place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives. Set aside.
- Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste.
TOMATO AND SHALLOT SALAD
Dreaming of summer tomatoes - this recipe has me expanding my grape, fig & cherry tomato plans to include blacks & greens among the reds, pinks, whites, yellows & oranges. I love growing those lil buggers - they are so resilient & fruitful! Uncovered in The Washington Post whose food editors adapted it from chef Cathal Armstrong of Restaurant Eve in Old Town Alexandria. The recipe initially called for 6 grinds of black pepper... seriously, LOL! Allow for an hour to chill - recipe called for up to 4 hours but that may alter fresh garden cherry tomatoes in an ungood way. Won't matter for store bought.
Provided by Busters friend
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingredients in a medium bowl and mix well. Cover and refrigerate at least 1 hour and up to 4 hours to allow the flavors to meld. Before serving, give the salad another good toss and adjust seasonings to taste.
Nutrition Facts : Calories 95.2, Fat 7.1, SaturatedFat 1, Sodium 590.4, Carbohydrate 7.8, Fiber 2, Sugar 3.9, Protein 1.7
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