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Mar 31, 2018 at 10:59AM vs Mar 31, 2018 at 11:00AM
Tom Got a Job Salad
<ul>
<li>2 endives, sliced into thin strips</li>
<li>1 romaine head, chopped in small pieces</li>
<li>pea sprouts, chopped</li>
<li>herbs, chopped up:
<ul>
<li>basil</li>
<li>mint</li>
<li>thyme</li>
<li>cilantro</li>
</ul>
</li>
<li>dried cranberries</li>
<li>roasted cherry tomatoes (recipe follows)</li>
<li>farmhouse vinaigrette (recipe follows)</li>
</ul>
<p><strong>Roasted cherry tomatoes</strong></p>
<ul>
<li>8-10 oz cherry tomatoes, cut in half</li>
<li>1 tbsp olive oil</li>
<li>large pinch kosher salt</li>
</ul>
<p>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 i nthe fridge for 5-6 days or in the fridge for 5-6 days or in the freezer for up to 3 months. See also <a href="http://www.emomrecipes.com/recipe/504">Roasted Cherry Tomato Spaghetti</a>.</p>
<p>You can double this if making a big salad.</p>
<p><strong>Farmhouse vinaigrette</strong></p>
<ul>
<li>2/3 c olive oil</li>
<li>1/4 c white balsamic vinegar</li>
<li>2 tsp lemon juice, plus more to taste</li>
<li>1 tsp lemon zest</li>
<li>1 tsp honey</li>
<li>1 tsp Dijon mustard</li>
<li>1/4 tsp kosher salt</li>
<li>fresh ground black pepper</li>
<li>1 garlic clove, peeled and cut in half</li>
<li>4 sprigs fresh thyme</li>
</ul>
<p>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.</p>
<p>This will make extra amoutsamounts of vinaigrette.</p>
<p>Source: <a href="https://sixburnersue.com/cooking-fresh-eating-green/susies-books/">Simple Green Suppers</a></p>