Wild Field Greens And Vine Ripened Tomatoes With Warm Hazelnut Forest Dressing Recipes

WILD FIELD GREENS AND VINE RIPENED TOMATOES WITH WARM HAZELNUT FOREST DRESSING

Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing image

Provided by Robert Irvine : Food Network

Time 55m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1-ounce dried shiitake mushrooms
1 tablespoon hazelnut oil
1 tablespoon walnut oil
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 shallot clove, minced
1 tablespoon minced fresh chives
Salt and freshly ground black pepper
3 large beefsteak tomatoes, cut into 1/2-inch thick slices
2 cups mixed fresh greens such as frisee and red leaf lettuce, soaked in salt water to remove grit, dried in a salad spinner and torn into small pieces
2 romaine hearts, leaves separated

Steps:

Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.
Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.

VINE RIPENED TOMATOES WITH GARLIC AND BASIL

Vine Ripened Tomatoes With Garlic and Basil image

This is a great way to use some of those ripe tomatoes from your garden. You can use store bought tomatoes but they still should be vine-ripened for the best flavor.

Provided by CJAY8248

Categories Vegetable

Time 7m

Yield 3-4 tomatoes, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 -3 large beefsteak tomatoes (firm is better)
3 -4 garlic cloves (as much as you like)
4 -5 basil leaves, chopped
olive oil
salt and pepper, to taste

Steps:

Blanch tomatoes in boiling water until skins split. If you make a little cross on the bottom end they will split faster. You don't want to cook the tomatoes. As soon as you see that they will peel easily, plunge into ice water to cool. Peel the tomatoes, and dice. Put in bowl. Mince the garlic and add to the bowl. Toss in the chopped basil and drizzle with olive oil until lightly coated. Add salt and pepper to taste. Place covered bowl into refrigerator and chill. They are now ready to eat.

Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 5, Carbohydrate 4.4, Fiber 1.2, Sugar 2.4, Protein 1

SIMPLE MARINATED VINE RIPENED TOMATOES

Simple Marinated Vine Ripened Tomatoes image

A side dish that goes with anything, can be added to a green salad with the marinade as the dressing or serve alone, regardless they are delicious!!(chill time 1 hour)

Provided by Derf2440

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 large vine ripened tomatoes, sliced
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup celery, chopped
1/4 cup green onion
1 teaspoon sugar
1 teaspoon dry mustard
3 cloves garlic, smashed
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil

Steps:

Put tomato slices overlapping in a low glass dish.
Put marinade ingredients in a jar with a lid and shake to blend.
Pour marinade over tomatoes, so that all are covered.
Cover with plastic wrap and chill for at least one hour.

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