The tomatoes are lovely to have in January. It brings out all my summer dressings and attitude about cooking. Last week, I took the large tomatoes, arugula and basil and made my summer salad with sherry vinegar, dijon mustard and lemon dressing. We added parsley from our community garden hoop house. You can buy herbs at Trader Joe’s for a better price in the winter. Basil comes in a larger container to make several meals. Here is a similar recipe for this week. Enjoy!
Amy Hetager, CSA Blogger
Grape Tomato, Basil and Sprout Salad
Grape Tomatoes from share
Sprouts from share (you can measure same amount as tomato)
1/2 cup of Basil, cut into strips
1/2 cup of Parsley, cut into strips
1 Shallot, diced
1 clove of CSA Garlic (or two small cloves from grocery store)
2 TBLSP Sherry Vinegar
1 TBLSP Dijon Mustard
Juice from one lemon
Kosher Salt and Fresh Ground Black Pepper
Cut the tomatoes into halves or thirds. I cut sideways to open more of the juice to the salad. Chop the spouts into small pieces. Roll the basil and parsley and cut into small lines. Cut the shallot and garlic. Mix the vinegar, lemon and mustard in bottom of bowl and add the salt and pepper. Add olive oil if necessary. Mix together and enjoy.