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Recipe excerpted from Homemakers' Menu of the Month Cookbook |
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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables |
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| Inspired by the colours of fall leaves, this salad makes a pretty centrepiece for a late-harvest dinner menu. If you don't feel like roasting the tomatoes, try to find grape tomatoes, which are intensely flavoured and will add a nice depth to this salad even when added raw. |
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Ingredients
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2 tbsp (30 mL) balsamic vinegar |
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2 tsp (10 mL) dried thyme leaves |
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1/2 tsp (2 mL) Dijon mustard |
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1 tsp (5 mL) granulated sugar |
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1/2 tsp (2 mL) each salt and pepper |
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1/2 cup (125 mL) olive oil |
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1 container (2 cups /500 mL) each red and yellow cherry tomatoes, hulls removed, and halved |
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7 cups (1.75 L) peppery greens such as shredded endive, radicchio and arugula |
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Preparation
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Preheat oven to 275F (140C). Whisk vinegar with thyme, mustard, sugar, salt and pepper in a small bowl. Whisking constantly, drizzle in olive oil. Place tomatoes in a bowl and toss with half the dressing. Spread evenly on a rimmed baking sheet and place in preheated oven below baking beans. Roast for 40 minutes until shrivelled but still soft. Cool completely.
Wash greens and tear into bite-size pieces. Place in a large bowl. Just before serving, add tomatoes to greens. Stir remaining dressing and drizzle over salad. Toss gently to combine.
Makes 8 servings.
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