Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Salads => Topic started by: achookwoman on April 13, 2014, 09:09:38 am
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This recipe is adapted from the April/ May Dish Magazine. The dressing can be made in the TMX but the green vegetables are best if sliced on a mandolin or with a very sharp knife.
It is nice to be able to use veggies from the garden and the Green Tomatoes and Zucchini are both the last of the season.
I have doubled the dressing ingredients as it is particularly nice and could be served with any salad.
This makes 6 generous serves.
Salad
2 large and 2 cherry green tomatoes
1 small fennel bulb, fronds trimmed off and saved, (I used a large stick of celery)
1 Lebanese cucumber or 1/2 a small telegraph cucumber
1 medium Zucchini
1/2 teaspoon of each, sea salt and freshly ground black pepper
Zest of 1 Lemon.
1/2 cup on Walnut pieces, roasted.
Dressing
2/3 cup of Creme fraiche, ( I used sour cream )
4 tablespoons of Olive oil
2 tablespoons of white wine vinegar( I used Apple cider vinegar).
2 cloves of garlic, crushed
2 teaspoons of Dijon mustard
1 teaspoon of honey
Method
Dressing
Add all ingredients to TMX bowl and mix on speed 5 for 5 seconds.
Salad
Shave all vegetables into a large bowl and toss with salt and pepper . If making ahead, add salt and pepper just prior to serving.
Arranged on a large platter and scatter with, fennel fronds, lemon zest and walnuts.
Drizzle with some of the dressing.
Note
I served this salad with fish in egg and bread crumbs and TMX mashed potatoes.
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(http://img.tapatalk.com/d/14/04/13/yhe9ypeh.jpg)
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It looks delicious Chookie.I like the look of the dressing ingredients.I'm not very good at salad dressing :-))
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Looks lovely Chookie. I'm like you CC, usually can't be bothered with salad dressings but they are simple when you see recipes like this.
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Never thought of eating green tomatoes; do they taste the same as when they are ripe? The salad sounds nice though so on the list to try next time we have visitors. DH just likes a bit of lettuce and cucumber (peeled) and red tomato.
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I have been looking at this recipe for about a week. We have never eaten green tomatoes. They taste nothing like ripe tomatoes. They have none of the acid. This was a nice mix and I particularly liked the celery although it was not in the original recipe.
I would serve this to visitors, in fact will make it for Easter lunch.