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  • Whats in the Garden salad.

    1 vote
    Prep time:
    Cook time:
    Servings: 2
    by Lynn Ann
    3 recipes
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    It is the beginning of Tomato season here. My beautiful heirloom tomatoes are just at the peak of perfection with a few each day sun ripened. Who would be able to resist walking out to their own personal garden and having a look to see what they will be eating that day. The list of ingredients is what I have picked today and a few staples. The cost is minimal, just time and love of seeing things grow.

    Ingredients

    • 1-2 Tomatoes ( Purple Cherokee is what I have today, but any will work.)
    • 1-2 Peppers ( I have purple and spicy bells, both are very small peppers, if you like heat add a hot pepper to the mix)
    • 1 Shallot
    • 2 cups chopped Romaine lettuce
    • 1 cups Baby Spinach
    • 1/4 cup fresh grated Parmesan cheese
    • 1-2 sprigs Flat-leaf parsley
    • 1 cup cubed White bread.
    • 1 tablespoon Butter
    • 1/4 cup Buttermilk
    • a few Basil leaves
    • 1 small clove Garlic.
    • Kosher salt
    • fresh ground Black pepper
    • 1/8 cup Apple cider vinegar
    • 1/3 cup Mayonnaise

    Directions

    1. Preheat oven to 375°.
    2. Prepare Croutons: Add pressed garlic to butter and melt, add 1/4 teaspoon or to taste of salt (if using salted butter omit), and 1/8 teaspoon of pepper. Toss with bread cubes. Place on a baking sheet, and bake 7 to 8 minutes. Just until lightly toasted. Remove from oven, and set aside.
    3. Thinly slice shallot put in vinegar and let stand while preparing other vegetables.
    4. Slice tomatoes and peppers. Chop Romaine lettuce. Arrange on two plates with spinach.
    5. Whisk in buttermilk, mayonnaise, 1/4 cup Parmesan, 1/4 teaspoon salt, 1/8 teaspoon of pepper into shallot and vinegar. Pour small amount over vegetables. Serve any left on the side.
    6. Garnish with torn basil and parley leaves, Croutons and the rest of parmesan cheese.

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