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Sliced Beefsteak Tomatoes With Ginger Basil Vinaigrette

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  Salad oil 1⁄2 Cup (8 tbs)
  White wine vinegar/Tarragon 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Minced ginger 1 Tablespoon
  Minced basil 1 Tablespoon (Fresh Purple Or Green)
  Garlic 1 Clove (5 gm), minced or pressed
  Chinese five spice/1/4 teaspoon each anise seed, ground cinnamon, and ground cloves) 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Beefsteak 2 1⁄2 Pound
  Basil sprig 1 (Purple Or Green)
  Salt To Taste
  Pepper To Taste

Mix oil, vinegar, lemon juice, ginger, basil, garlic, five spice, and dry mustard.
Let stand 10 to 15 minutes; if made ahead, cover and chill up to 3 days.
Stir to use.
Rinse, core, and thickly slice tomatoes; put on a platter.
Pour half the vinaigrette over the tomatoes; reserve balance to add to individual portions to taste.
Garnish with basil sprigs.
Season to taste with salt and pepper.

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