Sliced Beefsteak Tomatoes With Ginger Basil Vinaigrette
|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)|
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.