Rainbow Tomato Salad
Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.
Ingredients:
3 ripe rainbow slicing tomatoes
3 tablespoons red-wine vinegar
3 tablespoons high-quality olive oil
1 shallot, minced
2 teaspoons minced fresh herbs, such as parsley and marjoram
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together red-wine vinegar and olive oil; stir in shallot and herbs.
2. Core tomatoes; cut each into 8 wedges and place in a serving bowl. Drizzle with dressing, and season with salt and pepper. Serve immediately.
Thyme-Apple Verjus Vinaigrette
One of our favorite dressings for fall; try tossing with sliced apples, roasted nuts and your favorite salad greens.
Ingredients
⅓ cup apple Verjus
⅓ cup olive oil
1 large shallot, finely chopped
2 teaspoons fresh thyme leaves
Method:
1. To prepare the dressing, whisk all ingredients together in a small bowl to blend. Season dressing to taste with salt and pepper, and toss over salad greens.
Brussels Sprouts with Bacon
Sautéed in chicken broth and tossed with garlic and shallots, these Brussels sprouts pair beautifully with bacon.
Ingredients:
1 pound (about 4-5 cups) Brussels sprouts, trimmed and cut in half
2 cups Skagit River Ranch bacon ends, chopped into bite-size pieces (as necessary)
1 large shallot, peeled and minced
4 garlic cloves, peeled and minced
¾ cup chicken stock
Sea salt and fresh ground pepper
Method:
1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5-8 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard any remaining drippings).
2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.
