A refreshing summer salad! We only serve this when tomatoes are in season locally, as hothouse tomatoes do not have the same effect.
6 cups thinly sliced spinach
3-4 large, ripe, full-flavored tomatoes, cut in 1/4" slices
1/3 cup vegetable oil
2 tablespoons red, white or Raspberry Vinegar
1 clove garlic, finely minced
1/3 cup freshly grated Parmesan cheese, tightly packed {about 1 ounce}
2 tablespoons finely minced parsley
1 tablespoon fresh basil leaves, minced {or 1 teaspoon dried}
1 teaspoon sugar
1 teaspoon salt
Dash freshly ground pepper
Combine the oil, vinegar, garlic, Parmesan cheese, parsley, basil, sugar, salt, and pepper. Mix well.
Divide the spinach among 6 salad plates. Arrange 3 tomato slices on top of each plate of spinach. Drizzle the vinaigrette over the top of the tomatoes and serve.
Serves 6.
RASPBERRY VINEGAR
2 cups white wine vinegar
3 tablespoons sugar {more if your berries are especially tart}
3/4 cup raspberries, fresh or frozen
Bring the vinegar to a boil and add the sugar. Reduce the heat and stir until the sugar is dissolved. Simmer 5 minutes.
Place the berries in a glass jar and add the hot vinegar. When cool, cover with cheesecloth and let stand 48 hours to season. Strain, bottle, and store in a cool place. Use whenever a sweet-sour taste is desired.
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