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Bierhall Recipes

Tomato Salad

Standard

Slow

Busy

Measure

Tomatoes - Roma

1

2

case

Garlic - Whole Cloves

3

6

oz

Onion - White

3

6

each

Onion - Red

3

6

each

Fennel

4

8

each

Oregano - Fresh

3

6

Tbs

Parsley

1

2

bu

Cumin

1

2

tsp

Allspice

1

2

tsp

Vinegar - Red

2

3

cup

Lime Juice

2

4

cup

Canola Oil

3

6

cup

S&P Blend

1/2

1

cup

  1. Cut tops off tomatoes, core fennel, cut onions in half
  2. Run veg through fine slicer on robot coupe
  3. Toss with oil and S&P, roast in oven for 20 minutes
  4. Remove and cool
  5. Dice tomatoes with robot chopper
  6. Fine chop oregano and parsley
  7. Brown garlic in saute pan, adding cumin and allspice
  8. Combine vinegar and lime juice, add roasted garlic, drizzle in canola oil with immersion blender to make dressing
  9. Mix all ingredients into tomatoes

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