Baby Arugula and Walnut Salad in a Tomato Bowl
- 2 tomatoes (beefsteak or big summer tomatoes)
- 2 cups baby arugula
- 2 radishes (med)
- 2 teaspoons tarragon
- 18 cup apple cider vinegar
- 18 cup red wine vinegar
- 14 cup vegetable oil
- 3 walnut halves
- salt
- pepper
- To make the tomato bowls:.
- With a sharp knife, slice the very top(far enough to remove the stem area) and the very bottom off of he tomatoes.
- Then slice each in half through the width(as if you were going to make 2 huge slices for burgers :)).
- Using a paring knife(a spoon may work also) carefully cut out the center of the tomatoes leaving about 1/4-1/2 inch of meat around the bottom and sides.
- Remove the seeds with your fingers, it's ok if you go through the bottom a little.
- Chop any of the removed meat, leaving the seeds behind.Set aside.
- Mix the tarragon,oil and vinegars in 13x9 pan.
- Place the tomato bowls in the mixture and spoon over to coat.
- Let marinate for about 15 minutes, spooning the mixture over the tomatoes a few times.
- Remove the tomatoes from the marinade, and place on a baking sheet.
- Season lightly with salt and pepper.Save the marinade for the dressing.
- Roast at 350 for 8 minutes.
- They will still be firm, but some of the rawness with have cooked out.
- While the tomatoes are cooling make the salad:.
- Slice the radishes in rounds then into sticks(juilliene).
- Place them in a medium bowl, with the reserved chopped tomatoes.
- Roughly chop the walnuts and add to the bowl.
- Add the arugula and lightly season with salt and pepper.
- Drizzle the leftover marinade over the salad and gently toss.
- Place a tomato bowl in the center of plate and fill with the salad, making sure to get a little of everything in each bowl, overflowing a little.
tomatoes, baby arugula, radishes, tarragon, apple cider vinegar, red wine vinegar, vegetable oil, walnut halves, salt, pepper
Taken from www.food.com/recipe/baby-arugula-and-walnut-salad-in-a-tomato-bowl-378897 (may not work)