Monday, November 7, 2016

Ingredients for 4-6 servings

Heirloom tomato + chorizo salad

½ c. basil leaves
1 garlic clove
1 lb. assorted heirloom tomatoes, large & small
1 pint colorful cherry tomatoes
1 tbsp. balsamic vinegar + more to taste
1-2 Spanish-stlye chorizo (raw or cooked, not dried)*
2 tbsp. fresh chives
olive oil
salt & pepper

Heirloom tomato + chorizo salad with herbs and chickpeas

¼ c. mint leaves
⅓ c. goat cheese, crumbled
½x 14 oz. can of chickpeas (rinsed + drained)
shaved red onion
Directions

Cut the heirloom and cherry tomatoes into quarters, slices, and large chunks. The idea is to have all different shapes and sizes. Add to a large bowl.

Drizzle with a little olive oil and add a generous pinch (or two) of salt. Toss gently with your hands. Leave the tomatoes to sit for about 15-30 minutes for the salt to draw out the natural tomato juices. This will be part of your vinaigrette.

Slice your chorizo into ¼" rounds, or you can dice them into small chunks (for a hint of flavor). Set aside.

Warm a splash of olive oil in a skillet over moderate heat. Add the chorizo and saute until most of the fat is rendered but the sausage is still soft, about 3-5 minutes.

Lower the heat and grate your garlic directly into the pan.

Add the balsamic vinegar.

Remove from the heat and stir well. Pour the warm vinaigrette over the tomatoes.

Finely chop the chives and tear up the basil leaves with your hands (this prevents bruising). Add to the bowl. Note: if making the herby/ chickpea version, add the ingredients above.

Gently toss the tomato salad. Give it a taste, and adjust seasoning with extra balsamic vinegar and salt if necessary.
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