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Garden Salad Flambe's picture
  Pattypan squash 2 Small, sliced, cooked, and chilled
  Crookneck squash 1 , crinkle cut, cooked, and chilled
  Fresh green beans 1 Cup (16 tbs)
  Pea pods 1 Cup (16 tbs)
  Torn mixed greens 5 Cup (80 tbs) (Fresh Spinach, Bibb Lettuce, Boston Lettuce, Red Tipped Leaf Lettuce, Leaf Lettuce, And/Or Napa Cabbage)
  Enoki mushrooms/Other thinly sliced fresh mushrooms 1 Cup (16 tbs)
  Red onion 1 Small, sliced and separated into rings
  Carrot 1 Small, cut into strips
  Banana peppers To Taste
  Tomato ice cups 6 (1 Recipe)
  Creamy dijon dressing 1
  Brandy 2 Tablespoon

Cook the pattypan and crookneck squashes, green beans, and peapods in boiling salted water till tender; drain, cover, and chill.
Line a serving platter with greens.
Top with vegetables, Tomato Ice Cups, and bacon curls.
Prepare Creamy Dijon Dressing; pour atop vegetables.
If desired, garnish with basil.
Before serving, in a saucepan heat the brandy.
Using a long match, ignite the brandy.
Pour atop vegetables.
After flame subsides, toss the vegetables

Recipe Summary

Side Dish

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Anonymous's picture
where do I find the recipe for tomato ice cups?
Culinary.Crack.a.Jack's picture
You can do two things. For a smaller cup, you can cut a tomato in half, scoop out the pulp and freeze it to make a cup. Or if you want to make a bigger fancier cup, you can follow this technique - . Just use seasoned tomato juice instead of water. You can use herbs to make it look fancier, or bigger bowls to change the size and shape according to your need. Enjoy!
Garden Salad Flambe Recipe