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Directions
Cook’s Notes
To make these individual salads, use red, yellow, and green tomatoes.
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, ,High-Fiber
, Advertisement Directions Instructions Checklist Step 1 Prepare an ice bath, and bring a large saucepan of water to a boil. Advertisement Step 2 Using a slotted spoon, lower the tomatoes, a few at a time, into the boiling water. Cook 15 to 30 seconds. Transfer tomatoes to the ice bath, and let stand several minutes.…
, http://www.edamam.com/ontologies/edamam.owl#recipe_b9b9ec7321893c7c91a4899a0c186953
, 4
, High-Fiber
, Vegan,Vegetarian,Pescatarian,Paleo,Mediterranean,DASH,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher,Immuno-Supportive
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, Ingredients:
- 4 pounds ripe tomatoes
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil, plus more for molding salads
- 1 medium clove garlic, minced
- 1 large shallot, peeled and finely chopped
- 2 1/2 tablespoons fresh marjoram leaves, roughly chopped
- 8 shiso or nasturtium leaves, for garnish
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, Advertisement Directions Instructions Checklist Step 1 Prepare an ice bath, and bring a large saucepan of water to a boil. Advertisement Step 2 Using a slotted spoon, lower the tomatoes, a few at a time, into the boiling water. Cook 15 to 30 seconds. Transfer tomatoes to the ice bath, and let stand several minutes. Drain the tomatoes in a colander. Step 3 Peel the tomatoes; remove and discard the cores. Slice tomatoes in half, and, using a melon baller, remove and discard all the seeds. Cut the tomato flesh into 1/4-inch dice, and transfer to a medium bowl. Sprinkle tomatoes with 1 teaspoon salt, and let them stand about 25 minutes. Step 4 Place the tomatoes in a sieve, and gently press down on the flesh, extracting as much of the liquid as possible. If your tomatoes are particularly juicy, let them stand 15 minutes more; reserve tomato water to use in sauces or vinaigrettes. Return the tomato flesh to the bowl, and add olive oil, garlic, shallot, and marjoram. Season with salt and pepper; mix to combine. Step 5 Generously brush a 1/2-cup dry measure with olive oil. Fill with tomato mixture, and press down with the back of a spoon, extracting any excess liquid; pour off liquid. Line a salad plate with a shiso leaf. Run a small knife between tomato mixture and the measure, and invert measure on shiso leaf. Gently tap bottom, and unmold salad. Step 6 Repeat step five with the remaining tomato mixture and shiso leaves, and serve. Cook’s Notes To make these individual salads, use red, yellow, and green tomatoes.
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