ARTICHOKE TOMATO SALAD
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
RAW-ARTICHOKE-AND-TOMATO SALAD
A pungent salad of raw baby artichokes, frisee, and slow-cooked tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Use mortar and pestle or food processor to combine anchovies and garlic into paste. Add egg; drizzle in oil, a few drops at a time at first, until emulsified Add two tablespoons lemon juice; blend. Add pepper to taste.
- Coarsely chop or tear frisee; set aside. Make a small bowl of acidulated water with remaining lemon juice and water. Trim artichokes; leave stems on, and remove tough outer leaves, leaving only pale-green edible ones. Pare base and stem; cut off top of artichokes; place in acidulated water.
- Thinly slice artichokes lengthwise on mandoline, or by hand; immediately place in water. When ready to combine, drain well; mix with frisee. Toss with dressing, season with pepper, and toss in tomato confit.
TOMATO CONFIT FOR RAW-ARTICHOKE-AND-TOMATO SALAD
Use this recipe when making our Raw-Artichoke-and-Tomato Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Boil a small pot of water. On bottom of each tomato, make small X with a knife. Blanch tomatoes for about 20 seconds just until the skin starts to tear. Remove; plunge into an ice bath. When cool, remove from water. Skin will peel right off. Cut lengthwise into quarters. Remove seeds and center pith. Cut each quarter into thirds lengthwise.
- Heat oven to 200 degrees. Gently toss the tomatoes with oil in a small bowl, and season with salt, pepper, and sugar. Place the tomato mixture in a 9-by-13-inch Pyrex baking dish. Cook for 2 1/2 hours, gently stirring the tomatoes occasionally. If the oil begins to bubble, reduce the heat. Turn the oven off, and leave the tomatoes in the oven until cool, 4 to 6 hours. Can be stored in refrigerator in the oil several days.
TOMATO AND ARTICHOKE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
- Toss vegetables with vinaigrette and parsley, transfer to serving bowl.
TOMATO CONFIT AND MARINATED TOMATOES SERVED ON A CRISPY TART
Serve this beautiful starter with Champagne or sparkling wine.
Provided by Alain Ducasse
Yield Makes 6 first-course servings
Number Of Ingredients 21
Steps:
- Preheat oven to 300°F. Oil large rimmed baking sheet. Arrange tomatoes on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt. Bake tomatoes 45 minutes. Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Bring large pot of water to boil. Add tomatoes; blanch 30 seconds. Drain. Cool tomatoes. Peel, quarter, and seed tomatoes. Cut away membranes. Transfer tomatoes to glass jar or bowl. Add thyme, garlic cloves, and salt. Pour enough oil over tomatoes to cover. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
- Blend flour and salt in processor. Using on/off turns, cut in butter until coarse meal forms. Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 2 hours. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
- Preheat oven to 375°F. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with crust to baking sheet. Pierce crust all over with fork; brush with egg glaze. Bake until crust is golden brown, about 27 minutes. Cool crust completely on parchment on baking sheet.
- Toss greens with oil and sea salt in large bowl. Place crust on platter. Arrange greens atop crust, leaving 1-inch plain border.
- Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping concentric circles atop greens. Top with Parmesan shavings. Garnish with basil leaves. Cut into wedges and serve.
TOMATO CONFIT
Steps:
- Bring a large pot of water to a boil. Score tomatoes, and drop into boiling water until skin peels away from score cuts. Transfer tomatoes to a bowl sitting in ice water, and cool. Peel tomatoes.
- Cut each tomato lengthwise, and remove seeds. Place tomato halves in a colander over a large bowl. Sprinkle with salt, and toss to coat. Let stand at room temperature for 2 hours, gently tossing every 30 minutes.
- Preheat oven to 275 degrees. Place tomatoes in an ovenproof pot or ceramic dish with low sides. Pour in enough olive oil just to cover the tomatoes. Tie coriander and peppercorns in cheesecloth, and add to pot along with bay leaves, thyme and garlic. Place over medium heat, and bring to a simmer. Cover with parchment paper or a lid, and transfer to oven. Roast until tomatoes are very tender and supple, about 3 hours. Remove from oven, and let cool.
- Remove herbs and spices from pot, and discard. Carefully transfer tomatoes to a glass container. Ladle oil over top, being careful to remove only oil and not tomato liquid at bottom of pot. Add just enough oil to cover tomatoes. Seal container, and refrigerate; confit can be stored for up to 2 weeks.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams
TOMATO, ARTICHOKE AND FETA COUSCOUS SALAD
This is a recipe that I had adapted to suit my family needs. If you are in a rush, substitute the Herb Vinaigrette with any purchased vinaigrette
Provided by Abby Girl
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
- Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
- Add vinaigrette and toss to ix. Add salt and pepper to taste.
Nutrition Facts : Calories 521.1, Fat 29.1, SaturatedFat 8.5, Cholesterol 33.4, Sodium 1329.2, Carbohydrate 53.4, Fiber 5.2, Sugar 5.3, Protein 14.2
RAW ARTICHOKE SALAD
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon. It couldn't be a simpler presentation, and it's sensational. Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice. Serve over arugula and add curls of Parmesan.
Provided by David Tanis
Categories quick, appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
- Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 17 grams, Carbohydrate 33 grams, Fat 21 grams, Fiber 17 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 787 milligrams, Sugar 3 grams
RAW THAI TOMATO SALAD
I just started eating raw and am thinking of ways to make my food yummy. I made the Thai Peanut Sauce with Honey from Allrecipes and then used my own salad blend. It is so yummy.
Provided by Crazy Cat Lady
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Arrange tomato slices on a plate. Mix pine nuts, almonds, goji berries, peanut sauce, and sesame seeds in a bowl; spoon over tomatoes.
Nutrition Facts : Calories 282 calories, Carbohydrate 18.4 g, Fat 20.6 g, Fiber 5.5 g, Protein 11.5 g, SaturatedFat 2.9 g, Sodium 63.2 mg, Sugar 5 g
TOMATO AND ARTICHOKE SALAD
Healthy salad from Marcus Samuelsson of Aquavit. You can use a coffee grinder and grind pistachios to make the pistachio flour. Pairs nicely with a dry Sauvignon Blanc
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender. Remove leaves and leave just the heart.
- Bring a second pot of water to a boil.
- Remove stems from the tomatoes & make a tiny slit in the top of each. Blanch tomatoes in boiling water and place immediately in an ice bath. Remove the skin and slice the tomatoes into eighths.
- In a medium bowl, combine vinegar and olive oil and season with salt and pepper. Place tomatoes and arugula into the vinaigrette mixture.
- Dress salad with vinaigrette.
- Place salad in a single line on plate alternating tomatoes and artichokes.
Nutrition Facts : Calories 625.3, Fat 40.5, SaturatedFat 5.5, Sodium 70.2, Carbohydrate 25.1, Fiber 5, Sugar 10, Protein 4.9
TOMATO CONFIT
Bottle up your garden glut by roasting tomatoes and preserving in olive oil with a little garlic- serve with pasta, on bruschetta or with antipasti
Provided by Mary Cadogan
Categories Condiment
Time 2h35m
Yield Makes enough to fill 3 x 300ml jam jars
Number Of Ingredients 6
Steps:
- Heat oven to 110C/90C fan/gas ¼. Halve the tomatoes and place in a roasting tin with all the other ingredients. Mix everything together with your hands, then arrange the tomatoes in rows, cut-sides up. Roast for 2-2½ hrs, turning the tomatoes over after 1 hr. Can be cooled and kept in the fridge for up to a week.
- Tightly pack the confit tomatoes and tray juices into 300ml jars within 1cm of the tops and screw on lids that have been boiled for 10 mins.
- Place in a large, heavy-based saucepan with a heatproof plate covering the base. Pour in enough water to cover the jars, then bring to the boil. Reduce the heat and simmer gently for 45 mins. Turn off the heat and leave to cool in the water.
- Wipe the jars and store in a cool place for up to 6 months. After opening, use within a week.
Nutrition Facts : Calories 389 calories, Fat 34 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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