Flank Steak Roulade
Ingredients
1½-2pound flank steak
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 jarred roasted red peppers, diced
1 medium green zucchini, shredded
1 cup shredded mozzarella
1 teaspoon Italian seasoning
1 garlic clove, grated
2 tablespoons olive oil
Directions
Preheat oven to 400°F.
Squeeze zucchini in a kitchen towel to rid it of excess liquid.
Combine the zucchini, roasted red peppers, and mozzarella in a mixing bowl. Add the Italian seasoning and garlic.
Butterfly the flank steak.Season with half the salt and pepper.
Spread the vegetable mixture evenly over the seasoned flank steak.
Roll the flank steak and tie with butcher twine. Season the outside of the roulade with the remaining salt and pepper.
Heat a large ovenproof saute pan over high heat until very hot. Add oil and sear all of the sides of the roulade until golden brown.
Place the pan in the oven and cook until the internal temperature reaches 120°F for medium-rare (approximately 18-20 minutes). Let the roulade rest for 20 minutes after removing it from the oven and the residual heat will raise the temperature of the meat to 125-130°F.
Slice and remove twine before serving.
Roasted Beet Ane Pear Salad
Ingredients
2 large beets, scrubbed clean with a vegetable brush
A small drizzle of olive oil, for roasting the beets
1 ripe red pear, chopped into ½ inch pieces
¼ cup walnuts, toasted
¼ cup blue cheese, crumbled (or more)
A few handfuls of salad greens of your choice
Dressing
2 tablespoons oil
1 teaspoon balsamic vinegar
1 teaspoon of honey
Sea salt and fresh black pepper
Directions
Preheat oven to 350 degrees Fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt, and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool. As soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
Assemble all salad ingredients on a plate and mix with the dressing.
Green Beans with Dill Vinaigrette
Ingredients
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup vegetable oil
1 tablespoon chopped fresh dill
1 pound green beans
Directions
Stir together the vinegar, mustard, and salt in a small bowl until the ingredients are combined and the salt has dissolved. Whisking constantly, slowly pour in the oil and continue to whisk until emulsified. Gently stir in chopped dill and set aside.
Steam green beans until tender. Drain. Arrange green beans in a serving dish and season with a little bit of salt. Pour the dill dressing over the green beans. Mix well and leave at room temperature until serving time.
PanSeared Filet Mignon and Crabmeat Stuffed Lobster Tails
For the steak
2 Filet Mignons, 1 inch thick
1 tablespoon steak seasoning
2 tablespoons butter
For the lobster
2 frozen lobster tails, 5 ounces each
1/2 cup dry white wine
Lemon wedges
Crabmeat Stuffing:
2 tablespoons butter, salted
2 tablespoons minced onion
1/4 teaspoon minced garlic
1/2 cup panko crumbs
1/2 cup jumbo lump crabmeat, picked over for shells and cartilage
Pinch salt
Freshly ground white pepper, to taste
1/4 teaspoon lemon zest
2 teaspoons olive oil
Directions
Thaw lobster 1 to 2 days in the refrigerator or place in a clean bowl under cool running water until completely thawed.
To make stuffing:
Melt butter in a small saucepan or saute pan. Add onion and garlic and cook until onion is translucent. Do not brown. Fold in panko, crabmeat, salt, white pepper, lemon zest, and olive oil.
Heat oven to 450 degrees F.
Split top side of lobster shell down the center with scissors, keeping tail fan intact. Pull shell open; lift tail meat, leaving it attached at the end, and lay over top of the shell, “piggyback” style. Make a cut down the center of the meat 1/4-inch deep. Season with salt and pepper.
Pour wine into a small baking dish. Place lobster tails in the dish. Spoon stuffing over top of the meat. Bake 10 to 12 minutes in the center of the oven, until the meat, turns from translucent to opaque (white).
Remove from the oven and drizzle pan juices lightly over the lobster. Serve with lemon wedges
To cook the steaks
Season the steaks with steak seasoning, rubbing the spices into the steaks. Let rest until room temperature.
Heat a small ovenproof skillet and add the butter.
Sear filets for 2 minutes on each side, until you see a golden-brown crust form.
Place the full skillet with filets onto the center oven rack to finish cooking. Place the skillet in the oven at the same time you put the lobster in the oven.
The best temperature for a filet mignon is, generally, medium-rare, which will give them a slight pinkness in the center. To cook to this temperature, your steaks should read 130-degrees with a meat thermometer before removing them from the oven. Shoot for 120-degrees for rare and 140-degrees for medium. After they’ve finished cooking, place the steaks on a plate and cover loosely with foil for about 10 minutes to rest.
Twice-Baked Potatoes
Directions
1 large russet potato (about 10 to 12 ounces each)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground black pepper
1/4 cup sour cream
2 tablespoons heavy cream
2 tablespoons unsalted butter, at room temperature
1 scallion, minced
Paprika, for sprinkling
Directions
Bake the potato early in the day. Preheat the oven to 400 degrees F. Prick the potatoes all over with a fork. Brush lightly with the oil and sprinkle with salt and pepper. Roast on a sheet tray until tender, 50 minutes to 1 hour. Cool enough to handle.
Slice the potatoes lengthwise and scoop the potato flesh into a medium bowl, leaving a 1/4-inch shell all around. Season the insides of the potato shells lightly with salt and pepper. To the bowl with the potato, add the sour cream, half-and-half, and butter and mix until almost smooth. Season with salt and pepper to taste. Stir in the scallion. Mound into the potato shells. Place on a baking sheet. Refrigerate if not baking right away,
Remove from the refrigerator about 30 minutes before baking. Place in the oven at the same temperature set for the steak and lobster ten minutes before the steak and lobster.
Bake until heated through, about 20 minutes. Sprinkle with paprika and serve.
Spinach Salad with Cherries, Walnuts And Blue Cheese
Spinach Salad
¼ small red onion, sliced thinly and soaked in water for 10 minutes, and drained.
8 cups clean spinach leaves
½ cup dried cherries
¾ cup crumbled blue cheese
¾ cup roughly chopped toasted walnuts
Vinaigrette Dressing
3 tablespoon olive oil
1 tablespoon sherry vinegar
salt and pepper to taste
Salad
Pre-heat oven to 350F
Spread walnuts on a baking sheet and place in the oven for 6 minutes. Stir around and roast for another 3-4 minutes ensuring they don’t overcook. Let cool. This step can be done earlier in the day.
Combine the spinach, onion, and cherries n a large bowl and toss to combine.
Vinaigrette Dressing
Combine all ingredients and whisk to combine.
Taste and add salt and pepper until it’s to your liking.
Add dressing to salad and toss to coat, gently add the cheese and walnuts and serve.
Sausage Tomato Sauce
Ingredients
1 ½ lbs sweet Italian sausage
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
`/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
1-1/2 teaspoons dried Italian seasoning
½ teaspoon red chili flakes
3 tablespoons tomato paste
3 containers (2- 26 and 1-14 oz) chopped Italian tomatoes
1 tomato container filled with water
Directions
Heat the oil in a large Dutch oven and brown the sausage. Remove the sausage to a plate. Add the onion to the pan and site until tender about 5 minutes. Add the garlic, seasoning, and tomato paste. Stir and cook for 2 minutes, Add the tomatoes and water. Bring to a low boil, reduce the heat, and add the sausage to the sauce. Partially clever the pot and simmer the sauce until thickened for about 2 hours.
Baked Ravioli
Depending on how many ravioli you want to make, you can place the second layer of ravioli over the first layer. This is such an easy way to cook ravioli and makes clean up
easy plus the ravioli don’t come apart in boiling water.
Ingredients
1 lb frozen ravioli
1/2 cup grated Parmesan or Romano cheese
Sausage Tomato Sauce
Directions
Preheat oven to 375 degrees F.
Place 1 cup of sauce in an oiled 9 x 13 baking dish.
Make one layer of ravioli, cover completely with sauce and sprinkle with Parmesan cheese.
Continue with the second layer making sure ravioli are completely covered with sauce.
Cover and bake for 30to 40 minutes depending on how many layers are in the dish.
Uncover and sprinkle with additional Parmesan cheese.
Bake an additional 15 minutes. Serve the sausage on the side.
Serve with a leaf lettuce salad with added sliced red onion and Kalamata olives.
2 servings-double for 4 servings
Ingredients
5 ounces spaghetti
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1 shallot, minced
1 teaspoon anchovy paste
¼ teaspoon crushed red pepper
3 tablespoons fresh-squeezed lemon juice
8 oz salmon fillet
2 tablespoons chopped fresh parsley
¼ teaspoon salt
2 tablespoons plain panko breadcrumbs, toasted
\
Direction
Heat 1 tablespoon oil in a large deep skillet. Add the salmon fillet and saute on both sides until cooked about 2-3 minutes per side. Remove to a plate, break into large pieces, and set aside.
Cook pasta according to package directions. Drain, reserving 1/4 cup pasta cooking water.
Add the remaining oil, garlic, anchovy paste, crushed red pepper, and lemon juice to the skillet. Heat over medium-high heat until sizzling, about 3 minutes. Add the reserved pasta water, drained pasta, salmon, and salt. Cook, stirring, until the sauce coats the pasta, about 2 minutes. Divide between two pasta plates, top each with breadcrumbs and parsley. Serve immediately.
Leaf Lettuce Salad with Orange Vinaigrette
2 servings
Ingredients
1/4 cup extra-virgin olive oil
1 orange
2 minced scallions
1/4 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
4 cups leaf lettuce
1 cup of green olives
Directions
In a medium salad bowl whisk together the olive oil, the orange segments and juice from the orange, scallions, salt, pepper, and oregano. Add the olives and lettuce. Mix well and serve in individual salad bowls.
For 2 servings-double for 4 servings
Ingredients
2 chicken thighs, skin and fat removed
2 medium baking potatoes, unpeeled and scrubbed
Marinade
1 garlic clove, minced
½ teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons lemon juice
2 tablespoon olive oil
Directions
In a bowl, combine the marinade ingredients. Add the chicken and refrigerate for several hours.
Preheat the oven to 425 degrees F. Cover a sheet pan with foil and coat with cooking spray.
Drain the chicken and reserve the marinade. Place the chicken at one end of the pan.
Cut the potatoes into wedges. Toss the potato wedges in the reserved marinade, then spread them out in a single layer on the sheet pan.
Bake for 20 minutes, until the potatoes are turning golden brown on the edges.
Turn the potatoes over, then bake for another 20 minutes, until golden brown all over.
Season with extra salt if desired. The chicken should register 160 degrees F on an instant-read thermometer. Divide the chicken and potatoes between two individual plates.
Spinach and Pear Salad
Ingredients
1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
Dressing
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper
Directions
Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with a wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.
Grilled Lamb Chops
2 servings
Ingredients
4 loin lamb chops
Marinade
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried Greek seasoning or oregano
2 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine the marinade ingredients in a ziplock food storage bag. Give it a shake. Add the lamb, seal the bag, and marinate overnight in the refrigerator.
Preheat an outdoor or stovetop grill. Place the lamb on the grill and cook for 4-5 minutes on each side. Remove to a serving platter and let rest for 5 minutes before serving.
Beets With Tzatziki Sauce
Ingredients
2 large beets washed well
1 teaspoon minced garlic
2 teaspoons freshly squeezed lemon juice
Salt
1cup plain whole-milk yogurt, preferably Greek-style
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
Black pepper
To roast beets:
Trim the greens off the beets to within 1 inch and scrub the beets. Arrange the beets in a small roasting pan, add 1/8 inch water, and cover loosely with foil. Roast at 450 degrees F for 45-60 minutes, until they are tender when pierced with a knife. When cool enough to handle, peel the beets: Cut off the stem and root ends and scrape the thin layer of skin off with a knife. Quater each beet and place them in a serving bowl. To serve top with several tablespoons of tzatziki sauce.
To make the sauce
In a mixing bowl, combine garlic, lemon juice, and 1 teaspoon salt. Stir in yogurt and olive oil and dill. Season to taste with additional salt and pepper. Chill until ready to serve.
Greek Salad
Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
Salad
4 cups torn Romaine lettuce
1/4 of red onion, sliced
Half cucumber, sliced
1 tomato, diced
12 kalamata olives
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Directions
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.
The calendar may say Fall but where I live it is still hot. So ribs are still on the menu.
Easy Ribs
Ingredients
2 small slabs pork baby back ribs, each cut in half
BBQ sauce, optional
Rub
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder
Directions
Mix all the rub ingredients together in a medium bowl. Rub each side of the 4 pieces of ribs with 2-3 tablespoons of the rub mix. (Save any remaining rub for another time,) Wrap them in plastic wrap and refrigerate overnight.
Line a baking dish large enough to fit the ribs with foil and place the ribs meaty side up in the dish.
Bake at 250 degrees F for 3 hours. For extra crispiness, place the ribs on a hot grill or under the broiler for 5 minutes on each side. Serve with BBQ sauce if desired.
Simple Potato Salad
Ingredients
2 lbs whole medium red-skinned potatoes
1 teaspoon salt
2 tablespoons pickle juice
1/4 cup minced bread and butter pickles or pickle relish.
1/2 cup finely chopped sweet onion or scallions
2 celery stalks, finely chopped
1/2 cup olive oil mayonnaise
1 tablespoon lemon juice
Salt and black pepper to taste
Chopped parsley for garnish
Directions
Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt. Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.
Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.
Add the pickle juice and let sit at room temperature for an hour or so.
Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste. Cover the bowl and chill in the refrigerator until serving time. Sprinkle with chopped parsley and serve.
Roasted Asparagus Salad with Lemon Vinaigrette
Ingredients
2 bunches thin asparagus, washed and ends trimmed
Olive oil
Salt and pepper
Vinaigrette
1 medium shallot, minced (about 11/2 tablespoons)
2 lemons, juiced
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil
Directions
Option one – Roast asparagus in the air-fryer at 400 degrees F for 7-8 minutes.
Option two- Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with olive oil and salt and pepper, then lay spears in a single layer on a heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking the pan halfway through to turn spears, until asparagus is tender and lightly browned 8 to 10 minutes.
Cool asparagus 5 minutes and arrange on serving dish.
Whisk shallot, lemon juice, honey, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Here is an easy dinner for when you want something simple.
Grilled Ribeye With Grilled Onion
2 servings
Ingredients
2 petite ribeye steaks, 6-7 oz each, ½-inch thick
2 thick slices sweet onion, cut from the center of a large onion
Olive oil Cooking spray
Steak seasoning
Salt
Directions
Sprinkle the steaks with steak seasoning and salt. Coat the onion slices with cooking spray;
Preheat an outdoor grill or a stovetop grill pan. Oil the grill grates or the grill pan.
For outdoor cooking
Turn one of the burners off for indirect heat on the outdoor grill.
Place the onion slices on the indirect heat and turn them over when you turn the steaks.
Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare.
For indoor cooking
Grill the steaks as directed above and place them on a serving platter. Add the onion slices to the pan can cook over low for 2-3 minutes just until they show a few grill marks.
Place the onion slices on top of the steaks and serve.
Wedge Salad
Ingredients
Salad
2 slices cooked bacon, crumbled
Ranch Dressing or Buttermilk Dressing, see below
Crumbled blue cheese to taste
1 small tomato, diced
¼ cup diced red onion
Dressing
Whisk together in a small bowl:
1/2 small shallot, finely chopped
3/4 cup sour cream
1/2 cup buttermilk,
1 tablespoon chopped fresh chives
1 tablespoon white wine vinegar Salt and pepper to taste
Stin in 1/2 cup crumbled mild blue cheese
Directions
Combine the dressing ingredients in a jar with a screw top and shake well.
Cut 1 small head of iceberg lettuce into 4 wedges; place a wedge on two individual salad plates and spoon some of the dressing over the wedges.
Top each with bacon, diced red onion, diced tomato, and more crumbled blue cheese.
Here is another recipe that can incorporate all the wonderful produce available at this time of year. Be creative and add any vegetables you like in this type of salad.
Ingredients
12 oz mini brown rice or whole wheat shell pasta
2 celery stalks, finely diced
3 scallions finely diced
1 small green bell pepper finely diced
1 small cucumber, peeled and seeded, finely diced
1 tomato seeded and finely diced
1/4 cup minced fresh parsley for garnish
Dressing
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Pinch black pepper and salt
Directions
Make the dressing by combining the ingredients in a large serving bowl and set aside in the refrigerator while you cook the macaroni.
Cook the pasta al dente in boiling salted water, drain and add the pasta to the dressing while the pasta is warm. Let rest 10 minutes.
Add the chopped vegetables and mix well. Add salt and pepper to taste.
Cover the salad and chill for several hours. Garnish with minced parsley before serving.
Tomatoes are at their peak now in my area and they are plentiful. Here are some ideas on what you can cook with them.
Greek Tomato And Eggplant Tart
Pastry
1 1/2 tablespoons plain Greek yogurt
3 tablespoons of ice-cold water
1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
2 tablespoons yellow cornmeal or semolina flour
1/2 teaspoon sugar
1/4 teaspoon salt
3 tablespoons butter, cold and cut into small pieces
Filling
1 small (about 1 lb) eggplant, thinly sliced
4 plum tomatoes, thinly sliced
4 to 5 sprigs of fresh thyme leaves, stripped from stem
1 tablespoon fresh rosemary, roughly chopped
6 oz fresh mozzarella, thinly sliced
1/4 cup feta cheese crumbled
Sea salt and pepper to taste
Olive oil for drizzling
For the pastry
Mix the yogurt and ice water together in a small bowl. Set aside.
Mix together the flours, cornmeal, and salt in a large bowl. Using a fork or pastry cutter, cut the butter into the flour mixture until you have small pieces. Add the water/yogurt mix one tablespoon at a time to the flour mixture, mixing gently. Gather the wet dough pieces together and shape into a ball. Do not overwork the dough, it will be soft. Wrap in plastic and place in the refrigerator for at least two hours (can be frozen for one month).
Place tomatoes in a single layer on paper towels; sprinkle with 1 teaspoon salt. Let stand for 15 minutes.
Brush eggplant slices with oil and broil on high for 5 minutes on each side until tender. Set aside.
Preheat the oven to 375° F. Place a piece of parchment on a smooth surface and lightly flour. Top with another piece of parchment or plastic wrap. Roll the dough out to 11 inches in diameter, Transfer to an ungreased 9-inch pie plate.
Layer in the following order: eggplant slices, mozzarella cheese, tomatoes, herbs, feta cheese, and drizzle with olive oil. Crimp the edges of the pastry.
Bake for 40-45 minutes or until the crust is golden brown and the layers are bubbly and hot. Cool for at least ten minutes or until room temperature before serving.
Fresh Tomato Sauce
Ingredients
4-5 pounds of fresh Roma tomatoes, quartered and seeded retaining as much pulp as possible
1/4 cup olive oil
1 large sweet onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
2 large cloves of fresh garlic, finely minced
1 teaspoon of sea salt
1/2 teaspoon red pepper flakes (chili)
1-2 teaspoons honey, if needed
Herbs
Place the following herbs in a piece of cheesecloth and tie the cheesecloth closed.
1/3 cup fresh basil leaves
1 sprig of fresh thyme
1 sprig of fresh oregano
2 bay leaves
2 sprigs of parsley
Directions
Pour the olive oil into a large stockpot over medium heat.
Add the onions, celery, garlic, and carrots.
Saute for 5 minutes or until the vegetables are tender.
Add the tomatoes and sea salt.
Simmer on low heat, covered, for about an hour until the tomatoes cook down.
Remove the pot from the heat and using an immersion blender, process the mixture until smooth.
Return the pot to the heat and add the herb cheesecloth package.
Taste the sauce to see if the tomatoes were too bitter. Add the honey, if needed.
Bring the sauce to a simmer and cook until reduced and thick, an hour to an hour and a half more. Remove the cheesecloth package and discard it.
Pour the sauce into a refrigerator container and store the sauce up to 1 week, or freeze in batches.
Tomatoes with Herbed Ricotta
Use beautiful heirloom tomatoes that are in season now along with lots of fresh herbs.
For two servings:
Ingredients
1 cup whole milk ricotta cheese
1 scallion, white and green parts, minced
1 tablespoon minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Freshly ground black pepper
1 garlic clove, minced\
1 large heirloom tomato, about 1 lb
1 tablespoon extra virgin olive oil
2 tablespoons julienned fresh basil leaves, plus extra for garnish
Fleur de sel
Directions
In a medium bowl, combine ricotta, scallions, dill, chives, parsley, garlic and 1/2 teaspoon black pepper. Set aside for up to 30 minutes.
Slice the tomato into ¼ inch thick slices. You should get 4 slices. Place on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. When ready to serve, place the tomato slices on a serving plate. Drizzle with olive oil. Spread ¼ of the ricotta mixture over each tomato slice. Sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Summer Fresh Tomato Salad
2-3 servings
Ingredients
½ cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
½ teaspoon salt, divided
1 teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
Directions
For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes, and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
