Herbed Tomato Endive Salad Recipes

Steps:

• Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
• Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
• Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

Steps:

• Cut 2 pounds assorted heirloom tomatoes into wedges. Whisk 1 tablespoon each lemon juice and chopped mixed herbs (such as chives, basil and parsley), 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey and salt and pepper to taste in a large bowl. Add the tomatoes and gently toss. Sprinkle with more chopped herbs.

Steps:

• Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.

Steps:

• Arrange endive leaves around edge of a serving platter. Arrange the sliced tomatoes and onion slices in the center.
• Sprinkle with chopped parsley, chives, and basil.
• Whisk together the olive oil, vinegar, sugar, salt and pepper; drizzle over salad platter.
• Sprinkle with the optional parmesan cheese, if using it. For Vegan omit it.

Steps:

• Whisk 1 teaspoon dijon mustard, 1/2 teaspoon kosher salt, 2 tablespoons white wine vinegar, 1 tablespoon hazelnut oil and 3 tablespoons olive oil in a large bowl. Add 1 pint halved cherry tomatoes, 3 chopped endives and 4 chopped cucumbers; season with salt and pepper and toss. Top with chopped toasted hazelnuts.

Steps:

• Prepare an outdoor grill with a hot fire.
• Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.
• Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.

Steps:

• Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

Steps:

• Start the salad: Cut the tomatoes into different shapes - this creates different textures and visual interest - and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
• Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.
• Prepare the fried shallots: Add the oil and shallots to a medium saucepan, and place over low heat. Bring the oil to a simmer, stirring the shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of their cooking. (Don't let the shallots brown too much, as they will continue to cook after you take them out of the oil.)
• Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.
• Prepare the dressing: Whisk together all the ingredients.
• Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)

Steps:

• Place all ingredients in a blender; cover and process until smooth. Chill for at least 4 hours before serving. Store leftovers in the refrigerator.

Steps:

• In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.

Steps:

• In small bowl, beat dressing ingredients with wire whisk until well blended.
• On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.