Chef John Bobby from Noble's Restaurant in Winston-Salem shows us how to make a balsamic tomato salad that is perfect for the hot days of summer. Plus its quick AND healthy.
ingredients
3 egg yolks
1ea garlic clove
1ea small shallot
1T dijon mustard
1/2cp balsamic vinegar
1cp roasted heirloom tomatoes
1qt canola oil
s&p to taste
MOP
Place all ingredients but oil and tomatoes in vita prep. Blend well. Add roasted tomatoes. Add oil slowly till emulsified. Taste for seasoning.
Reduction Balsamic
1 gal balsamic vinegar
Method:
Bring to boil. Reduce heat to a simmer. Reduce balsamic vinegar till it coats the back of a spoon.
(1qt yield)
Red Onion Pickle
Amount:
Item: 1/2C Granulated Sugar
4C Vinegar, Red Wine
1tsp Salt
4C Red Onion, Julienne
Method:
Combine sugar, vinegar, salt and bring to a boil. Let simmer for 10 min to allow ingredients to incorporate. Pour over Julienne Red Onions. Press onions and refrigerate.