Popular Potluck recipe/Sliced Tomatoes Vinaigrette on Shredded Lettuce
Just a simple salad recipe, but it's always gone over really well at potlucks and dinners for all eaters. Looks beautiful served. Also, in winter when the tomatoes are not the best in texture and color around here, slicing them into the vinaigrette like this helps.
We carry the shredded lettuce separately in a bag. This time, I included some shredded purple cabbage on top of the lettuce. Just before serving, we mounded the marinated tomatoes on top in the middle. You'd think people would recognize the ingredients, especially a lot of parsley, but people always ask, it's balanced very well -- the parsley and scallions make a really thick green vinaigrette with the parsley bits... very pretty with the red tomato slices.
Sliced Tomatoes Vinaigrette on Shredded Lettuce
from Cuisinart Food Processor recipe book
1 medium head romaine lettuce (1.5 pounds)
1/4 cup parsley leaves, loosely packed
3 small shallots (1/2 oz total), peeled (honestly, I use scallions)
1/4 cup red wine vinegar (we use raw ACV)
3/4 cup safflower oil (we use olive oil)
1 teaspoon Dijon style mustard (we use a stone ground)
2 teaspoons sugar (and we omit the sugar)
1 teaspoon salt (we use sea salt, carefully)
Freshly ground pepper
5 firm but ripe medium tomatoes (5 oz each), cored, opposite ends cut flat
Insert the medium slicing disc. Cut the lettuce into wedges to fit the feed
tube. Put the pieces into the feed tube and slice them, using light pressure.
Transfer the lettuce to a serving platter.
Insert the metal blade. Put the parsley in the work bowl. With the machine
running, drop the shallots through the feed tube to mince them. Add all the
remaining ingredients except the tomatoes and combine them by turning the
machine on and off 4 times. Remove the metal blade and insert the slicing disc.
Slice the tomatoes into the vinaigrette, using light pressure. Transfer the
contents of the work bowl to the platter with the sliced lettuce. Arrange the
slices in an attractive pattern.
Makes 8 servings.
Further note: I used to shred in the food processor but now, I tend to slice the lettuce by hand to keep it fresher. We use a 4mm disc for the tomatoes.
This really sounds nice......thankyou!!!
LIVE SIMPLY that others might SIMPLY LIVE........Mahatma Gandhi
This sounds great! Thank you for sharing this recipe Soose - yes, I bet this is gorgeous and I can see why it would be popular. *Ü*
Back to add - do you use all of the called for 3/4 cup of oil in the recipe when you make it?
Last edited by DebB; 05-20-2010 at 05:20 PM.
You know, DebB, with many recipes I cut down on the oil, but for this one I've always made it as written with the 3/4 cups oil... then, depending on how many tomatoes I use, we might have a good bit of the vinaigrette left over. (Slicing the tomatoes into the vinaigrette means all the good tomato juices go into the vinaigrette, too. I'm sure that adds to the taste.)
Originally Posted by DebB
It's really tasty so we save it and use it for other veggies. The tomatoes will be very wet if you put it all on them -- supposed to be that way, of course. This time, I couldn't put all the vinaigrette in with the tomatoes in the container I was transporting them in, and knew they were already covered well, so I took the extra vinaigrette and lightly marinated about 3 cups broccoli and set it beside the salad for those that wanted to add it to their salad.
I'm sure safflower oil would be good but I do not have much of it so I used olive oil.
Thanks Soose - I look forward to making this soon!
I love the Campari tomatoes (on the vine) that Costco sells and I know this will be so tasty! Thanks again for sharing. *Ü*
Can't wait for real tomato season here! I don't think you'll be disappointed -- but let us know if you like it. :)
You could try a half recipe if you wanted first. This does make quite a lot -- one recipe would very generously fill a 13x9 casserole dish or larger. It's not a one-person salad! Of course, we make the vinaigrette/tomato part and use it for more than one meal.
I don't think I got my share on Monday -- I think I'm going to just HAVE to make some tomorrow! :) Oh, and my 14yo loves it, too. I know we get in a salad rut. (I.E. greens, red bell, carrots, purple cabbage, tomato salsa, guac, plus sometimes walnut taco filling or other seeds, and sprouts.) Need to remember this recipe more often and find some newer ideas.
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