Sliced Beefsteak Tomatoes With Ginger Basil Vinaigrette Recipe
Ingredients
| Salad oil | 1/2 Cup (16 tbs) | |
| 1/4 cup tarragon or white wine vinegar | ||
| Lemon juice | 1 Tablespoon | |
| Minced ginger | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Chinese five spice | 1/2 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Beefsteak | 4 Large | |
| Fresh purple (or green) basil sprigs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
