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Tomato Salad with Crispy Shallots Recipe

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This recipe for Tomato Salad with Crispy Shallots, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, September 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 large shallots (about 1/2 pound), sliced crosswise 1/4 inch thick and sparated into rings
1 small shallot, minced
1 T. red wine vinegar
2 T. extra virgin olive oil
salt and coarsely ground pepper
1 c. canola oil
3 1/2 pounds assorted ripe tomatoes, sliced or halved if cherry
small basil leaves for garnish

Directions:
Directions:
1. In a small bowl, combine the minced shallot with the vinegar and let stand at least 5 minutes. Whisk in olive oil and season with salt and pepper.
2. Meanwhile, in a medium saucepan, heat the canola oil until shimmering. Add half of the sliced shallots and cook over moderately high heat, stirring occaisionally, until browned, about 5 minutes. Using slotted spoon, transfer shallots to paper towels to drain and season with salt. Repeat with remaining shallots.
3. Spread tomatoes on large platter, season with salt and pepper, and drizzle with vinaigrette. Scatter the fried shallots and basil leaves over the tomatoes and serve. Serves 6.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can make the shallots a couple hours ahead of time but salt just before using. Using red, yellow and different sized tomatoes makes for a beautiful platter. I use a large white square one.

 

 

 

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