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2 ripe red tomatoes
10 leaves Italian flat-leaf parsley
1 sheet nori (seaweed)
1 1/2 tablespoons good olive oil
1 teaspoon balsamic vinegar
Juice of 1/8 lemon
Sea salt

Cut the tomato in quarters. With a small spoon, scoop out the pulp and place them on a dish.

Cut the nori in thin strips. Sprinkle them over the tomato pulp.

Drizzle olive oil and balsamic vinegar over the plate. Place flat-leaf parsley on top, squeeze lemon juice, season with sea salt and serve immediately.

We see some really great figs around in Shanghai. Near us at the line 1 Hengshan lu exit always stands a fig lady with her basket of ripen figs in the late afternoons. She’s sweet and fair on her price, about 10RMB for 6 figs ($1.50). This is an easy to make recipe. And you’ll have a delicious and healthy salad in no time. Happy Cooking!

2 ripen figs
8 cherry tomatoes
1/2 cup loosely packed radish sprouts
1/4 cup good olive oil
1 tablespoon rice wine vinegar
1/2 shallot, finely minced
Juice of 1/8 lemon
Sea salt
Freshly ground black pepper

Cut the tomatoes and figs into quarters. Finely mince the 1/2 shallot. Press the minced shallot with the side of your knife to form kind of a paste. Reserve 1/4 of a fig for the dressing.

In a mixing bowl, whisk together the olive oil, rice wine vinegar, shallot, lemon juice and salt & pepper to taste. Squeeze the 1/4 fig into the dressing and whisk until incorporated. This adds a sweetness to the dressing.

Dress the tomatoes, figs and radish sprouts to your liking and serve immediately.

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