Tomato And Onion Salad With Basil Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A simple summer salad to use up your garden fresh tomatoes and fresh basil. Topping this with a creamy basil dressing makes it just a lil different from similar tomato/onion combos! Ingredients:
for salad |
4 small or 3 medium-large, firm fleshed tomatoes, sliced |
1 large vidalia onion, sliced(if not available, get the sweetest you can find |
1-2t quality olive oil |
3t balsamic vinegar |
salt and pepper or season salt blend |
4 large or 8 small leaf lettuce leaves |
goat cheese or feta crumbles |
for aioli |
1 garlic clove, whole or chopped |
3t egg substitute |
1t dijon |
1/2t onion powder |
1t fresh lemon juice |
1/3 cup quality extra virgin olive oil |
3-4 t other oil(canola, vegetable, etc--you can use all extra virgin olive oil or non virgin olive oil, if you love the flavor, but using another oil will make that flavor milder |
1/2 cup fresh basil leaves, roughly chopped |
kosher or sea salt and fresh ground pepper |
Directions:
1. For Aioli
2. In blender or food processor, add garlic, egg substitute, mustard and lemon juice and blend to combine well.
3. SLOWLY add oil, just a lil bit at a time to emulsify(meaning don't let it separate). After about 1/2 the oil is added, you can add the rest and continue to blend well. It should be creamy and well blended.
4. Add basil and salt and pepper and blend, again, briefly, just to chop the leaves a bit, and combine.
5. Refrigerate at least 20 minutes.
6. For Salad
7. Toss all salad ingredients, other than lettuce leaves, together and refrigerate until ready to prepare.
8. To Plate
9. Lay lettuce leaves down on serving plate, top with tomatoes and onions, sprinkle with additional salt and pepper, if desired, and then spoon on small bit of aioli. Sprinkle with cheese crumbles.
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