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eMom Recipe Wiki | Tom Got a Job Salad

Tom Got a Job Salad

  • 2 endives, sliced into thin strips
  • 1 romaine head, chopped in small pieces
  • pea sprouts, chopped
  • herbs, chopped up:
    • basil
    • mint
    • thyme
    • cilantro
  • dried cranberries
  • roasted cherry tomatoes (recipe follows)
  • farmhouse vinaigrette (recipe follows)

Other things that would probably be fun additions:

  • arugula
  • nuts

Roasted cherry tomatoes

  • 8-10 oz cherry tomatoes, cut in half
  • 1 tbsp olive oil
  • large pinch kosher salt

Preheat over to 450. Cover baking sheet with parchment paper. In a bowl, toss all ingredient together. Array the cherry tomatoes, mostly cut side up, on prepared baking sheet. Bake for 22-24 minutes until tomatoes are shrunken and a bit charred around the edges. Let cool for 10 minutes or so before removing them. Use right away or store in the fridge for 5-6 days or in the freezer for up to 3 months. See also Roasted Cherry Tomato Spaghetti.

You can double this if making a big salad.

Farmhouse vinaigrette

  • 2/3 c olive oil
  • 1/4 c white balsamic vinegar
  • 2 tsp lemon juice, plus more to taste
  • 1 tsp lemon zest
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp kosher salt
  • fresh ground black pepper
  • 1 garlic clove, peeled and cut in half
  • 4 sprigs fresh thyme

Combine oil, vinegar, lemon juice, lemon zest, honest, mustard, salt, and several general grinds of pepper in a recepticle with a lid. Shake well. Taste and add more lemon juice if desired. Add the garlic and thyme and store in the fridge for up to 3 weeks.

This will make extra amounts of vinaigrette.

Source: Simple Green Suppers

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