WATERCRESS SALAD WITH ROASTED TOMATO DRESSING
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.
- Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.
- Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside.
- Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.
BLISTERED TOMATO DRESSING
A vinaigrette can be as simple as an emulsion of oil and vinegar, but a memorable one carries flavors that hint at the season. This one, featuring charred tomatoes, is perfect for summer. Blistering fresh tomatoes deepens their acidic sweetness. Made with sherry vinegar and olive oil, the dressing is at once earthy and bright.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 20m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
- When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
- Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.
FRESH TOMATO DRESSING
Provided by Claire Robinson
Time 6h10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a non-reactive bowl, whisk together the oil and vinegar until completely combined. Add the garlic, half the tomatoes and half the tarragon. Season with salt and pepper and stir to coat. Cover and chill 6 hours.
- Strain the mixture through a fine sieve and discard the solids. Stir in the remaining tomatoes and tarragon. Serve over slices of fresh tomato.
- BYOC: Use your favorite herb here and tailor this dressing to the meal or your family's favorite flavors... fresh thyme oregano, basil, chervil, parsley, anything goes! Try serving this sweet and tangy dressing tossed with fresh baby spinach, a baby mesclun mix or even butter lettuce and blue cheese.
LOW-FAT TANGY TOMATO DRESSING
This zesty blend is delicious over greens, pasta or fresh garden vegetables. I love that it's a healthier alternative to the oil-heavy versions sold in stores. -Sarah Eiden, Enid, Oklahoma
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- Place all ingredients in a blender; cover and process until blended.
Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED-TOMATO DRESSING
Make and share this Roasted-Tomato Dressing recipe from Food.com.
Provided by CookingONTheSide
Categories Salad Dressings
Time 25m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place cherry tomatoes on a rimmed baking sheet.
- Drizzle 2 T olive oil over tomatoes.
- Shake pan to lightly coat tomatoes with oil.
- Sprinkle with 1/2 t salt and 1/2 t pepper.
- Bake for 15-20 minutes, or until tomato skins begin to burst.
- In a food processor or blender, combine roasted tomatoes and garlic.
- Pulse until smooth.
- With the motor running, add remaining 1/2 t salt, remaining 1/2 t pepper, lemon juice, vinegar and remaining olive oil.
- Drizzle over your favorite salad!
Nutrition Facts : Calories 521.7, Fat 54.4, SaturatedFat 7.5, Sodium 1174.5, Carbohydrate 9.2, Fiber 2.2, Sugar 4.7, Protein 1.6
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