TOMATO, MONTRACHET AND BASIL SALAD|
6 large ripe tomatoes
1 medium purple onion
1/4 c. Basil Puree
1/4 c. Nicoise or other
imported black olives
1 Tbsp. chopped Italian
1/4 c. best-quality olive oil
dash of red wine vinegar
salt and freshly ground black
pepper to taste
1/2 Montrachet cheese or 6 oz.
other mild creamy chevre
Core tomatoes, cut into thick slices, then cut slices
into halves. Transfer to a mixing bowl. Peel onion and slice
into thin rings. Add to bowl and turn gently with a spoon.
Add remaining ingredients, except cheese, and again turn
gently. Cover and refrigerate for 1 hour. Just before serv-
ing, transfer salad to a serving dish and crumble the
Montrachet cheese over all. Makes 6 to 8 portions.
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