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Cherry Tomato, Tarragon & Blue Cheese Salad

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Recipe

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

 

Yield

6 servings

Prep

15 min

Cook

8 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 pints cherry tomatoes
ripe, quartered, 4 cups
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¼ teaspoon salt
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½ teaspoon sugar
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1 clove garlic
minced or pressed, small cloves, or 2 medium
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4 tablespoon shallots
minced, 1 medium
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1 tablespoon apple cider vinegar
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2 teaspoons dijon mustard
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4 teaspoons honey
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2 tablespoons olive oil, extra-virgin
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1 x black pepper
freshly ground
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2 ounces blue cheese
crumbled
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1 ½ tablespoons tarragon leaves
freshly chopped
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½ cup pecans
roughly chopped and toasted
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Ingredients

Amount Measure Ingredient Features
946 ml cherry tomatoes
ripe, quartered, 4 cups
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1.3 ml salt
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2.5 ml sugar
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1 clove garlic
minced or pressed, small cloves, or 2 medium
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6E+1 ml shallots
minced, 1 medium
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15 ml apple cider vinegar
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1E+1 ml dijon mustard
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2E+1 ml honey
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3E+1 ml olive oil, extra-virgin
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1 x black pepper
freshly ground
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57.8 ml/g blue cheese
crumbled
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23 ml tarragon leaves
freshly chopped
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118 ml pecans
roughly chopped and toasted
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Directions

Add the tomatoes, salt, and sugar in a medium bowl, and gently toss until combined.

Allow to stand for half an hour to 1 hour.

Transfer the tomatoes to salad spinner and spin until seeds and excess liquid have been removed, about 60 second, stop stirring to redistribute the tomatoes a few times during processing.

Putt the tomatoes to the bowl and set aside.

Place the tomato liquid through a fine-mesh strainer into a measuring cup, pressing on the solids to get as much juice as possible.

In a small sauce pan, bring ½ cup tomato juice (discard any extra), garlic, shallot, vinegar, dijon mustard and honey to a boil, then reduce the heat, and simmer over medium heat until reduced to 3 tablespoons, about 7 minutes.

Transfer the mixture to a small bowl and cool to room temperature, 4 to 6 minutes.

Whisk and stir the oil and black pepper to taste until well mixed.

Season with salt to taste if needed.

In the bowl with tomatoes, gently toss the dressing, cheese, tarragon leaves and pecans together until well mixed.

Serve with any kind of main course.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 14479% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 194mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 2%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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