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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 parsley 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |