Sunday, July 14, 2013

tomatoes coming soon

Lots of green tomatoes on the plants, and lots of different kinds.  Time to start thinking of ways to use them fresh before the canning and salsa frenzy begins.  Thanks to Rebeccaès Table Blog for this recipe.

Lemon-Pesto Vinaigrette1/2 cup pine nuts
2 cloves garlic, coarsely chopped
4 oz fresh basil, stemmed - about 4 cups lightly packed
3/4 tsp kosher salt
1 cup plus 3 Tbsps extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
Instructions: heat the pine nuts in a large skillet over med heat, and stir until golden brown, about 4 mins. Remove from heat and let cool. Place the garlic and 1/4 cup of the nuts in a food processor fitted with a metal blade and process until combined. Add the basil, salt, 1/2 cup of the olive oil, and blend for a few mins until basil is pureed. Add the lemon juice and remainder of the olive oil and pulse a few times, just until combined, set aside. Or make the night before and keep refrigerated.
2 8 oz packages baby arugula
2 containers marinated mozzarella balls
2 pints assorted cherry tomatoes - I used one pint of mixed heirloom and one pint orange heirloom - rinse and dry and cut in half
2 ripe plum tomatoes, rinse and dry and slice in thin 1/2 wheels as pictured above.
Using a large decorative platter make a generous bed of arugula in the center. Arrange the sliced plum tomatoes around the edge of the lettuce. Then top with the halved cherry tomatoes and mozzarella balls. Drizzle with the vinaigrette and leave the rest in a pitcher for serving on the side. If desire sprinkle the remaining 1/4 cup pine nuts on top of the salad (I forgot this step amid all the many other preparations going on and it was great without it - but I bet it would be great with them too).
Recipe adapted from Rebecca's Table Caprese Salad from book below

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