Tomato Salad Shallot Vinagrette |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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A Food and Wine recipe for a summer side salad. Try to use Garden fresh ripe tomatoes! Fried shallots are tasty too Ingredients:
3 large shallots (1/2 pound), sliced crosswise 1/4 inch thick and separated into rings, plus 1 small shallot, minced |
1 tablespoon red wine vinegar |
2 tablespoons extra-virgin olive oil |
salt and freshly ground pepper |
1 cup canola oil |
3 1/2 pounds assorted ripe tomatoes, sliced, or halved if cherry |
small basil leaves, for garnishing |
Directions:
1. In a small bowl, combine the minced shallot with the vinegar and let stand for at least 5 minutes.
2. Whisk in the olive oil and season with salt and pepper.
3. Meanwhile, in a medium saucepan, heat the canola oil until shimmering.
4. Add half of the sliced shallots and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes.
5. Using a slotted spoon, transfer the shallots to paper towels to drain and season with salt.
6. Repeat with the remaining sliced shallots.
7. Spread the tomatoes on a large platter, season with salt and pepper and drizzle with the vinaigrette.
8. Scatter the fried shallots and basil leaves over the tomatoes and serve.
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