Clubfoodys Mixed Tomato Salad Recipes

MIXED TOMATO SALAD

Steps:

• Core beefsteak tomatoes; cut each into 8 wedges. Halve grape and cherry tomatoes; leave pear tomatoes whole.
• Make dressing: In a small bowl, whisk together vinegar and oil; season with salt and pepper. In a large bowl, toss arugula with half the dressing. Divide arugula and tomatoes evenly among four serving plates; drizzle tomatoes with remaining dressing. Serve immediately.

THE MOTHERSHIP TOMATO SALAD

Steps:

• This is an incredible tomato salad but there are two things to remember if you want to wow your guests with something so simple. The first is that you should try to get a mixture of different, tasty, local (if possible) tomatoes in all different shapes, sizes and colors. Second, the flavor is brought out by salting the tomatoes, so don't skip this bit. Some people get worried about putting this much salt on their food, but the bulk of it will drip off, leaving you with really beautiful, intensely flavored tomatoes.
• If you can get hold of some dried flowering oregano then do, as it has the most heavenly flavor. Feel free to use the dried stuff that you get in a little container, but it can taste a bit like sawdust when compared to the fruity, fragrant flavor you get from the flowering variety. Oregano is also great to grow in the garden.
• Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that's really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.
• Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.
• Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.
• This is a fantastic tomato salad, which is totally delicious to eat on its own. It's also great served with some balls of mozzarella or some nice, grilled ciabatta bread.
• "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

MIXED TOMATO SALAD

Steps:

• Halve the cherry and pear tomatoes. In a large bowl, mix the tomato halves with the onion and garlic.
• Stir in the basil, cilantro, and cumin. Season the mixture with salt and pepper. Let stand for at least 15 minutes to let the flavors meld. Garnish with basil sprigs.

CLUBFOODY'S CASSOULET

Steps:

• Drain the soaked beans, transfer to a large pot and pour in enough cold water to cover the beans by 2-inches; add salt. Bring it to a boil and when it gets there, reduce the heat; simmer for 45 minutes, skimming off the foam. When cooked, drain them well and if desired, collect the broth; set aside.
• Season lamb cubes and drumsticks with salt and pepper; set aside.
• Preheat oven to 350ºF/177ºC.
• In a Dutch oven over medium-high heat, add duck fat and when it gets hot, add cured salt pork. Cook until brown, stirring continuously, about 5 to 6 minutes. When it's done, scoop it up into a large bowl, using a slotted spoon; set aside.
• Reduce the heat to medium and add the sausage pieces; sauté until brown. Scoop the meat out of the pot and add it to the pork.
• Return to the Dutch oven and add drumsticks. Cook until brown all around and no longer pink. Transfer the drumsticks to the bowl along with the other meats.
• Add lamb cubes to the pot and sauté until nicely browned, about 3 to 4 minutes. Scoop them up with a slotted spoon, add to the bowl as well and set aside.
• Skim off most of the fat from the pot to a bowl, leaving about 2 tbsp.; set aside. Add onions and sauté until just translucent, about 2 minutes, scraping the bottom of the pot to dislodge any brown bits. To this, add carrots and celery; sauté them for 2 minutes. Cover and cook for another 2 minutes.
• Add garlic and sauté for only 1 minute. Add chopped tomatoes and stir to combine before seasoning with Herbes de Provence, thyme leaves and freshly ground black pepper; stir until mixed.
• Return all the meat to the pot including any accumulated juices. Add beans, white wine and chicken broth or broth from the beans if preferred. With the back of a spoon, press it down to cover the beans with the liquid. Make a little well in the center and add our bay leaves; cover back with the beans. Spoon about 2 to 3 tablespoons of the reserved fat on top, crack more pepper and add salt.
• Transfer to the preheated oven and bake for 3 hours. Half an hour later, press down again on the beans to submerge them to prevent from drying out; continue cooking for another 30 minutes.
• Meanwhile in a bowl, combine Panko breadcrumbs with fresh chopped parsley; mix well and set aside.
• When 30 minutes is up, evenly sprinkle the breadcrumb mixture on top. Return the pot to the oven and cook for 1 hour.
• 60 minutes later, gently press down on the breadcrumbs to help absorb some liquid. Return the pot to the oven for the remaining hour.
• When the time is up, remove from the heat and let it rest for 10 minutes before serving.

MIXED TOMATO SALAD

Steps:

• Core the beefsteak tomatoes; cut each into 8 wedges. Halve the grape and cherry tomatoes; leave the pear tomatoes whole.
• Make the dressing: In a small bowl, whisk together the vinegar and oil; season with salt and pepper. In a large bowl, toss the arugula with half the dressing. Divide the arugula and tomatoes evenly among 4 serving plates, or arrange on a platter; drizzle the tomatoes with the remaining dressing. Serve immediately.