158134 avocado warm tomato basil vinaigrette Recipes

basil vinaigrette, french shallot, sherry wine vinegar, dijon mustard, salt and pepper to taste, good olive oil, handful of fresh basil, ripe mangos, ripe tomatoes (tr y for same size as mango), shredded basil leaves for garnish

tomatoes, basil leaves, water, sugar, salt, pepper, cayenne pepper, juice from 1 lime, approximately 1 1/2 cup. freshly grated parmesan cheese, basil leaves for garnish

cheesecloth or coffee filter, whole-milk ricotta cheese, vegetable cooking spray, crushed buttery round crackers (about 42 crackers), freshly grated parmesan cheese, butter, melted, freshly ground black pepper, divided, assorted small tomatoes, halved, kosher salt, divided, goat cheese, softened, green onions, sliced (about 1/2 cup), fresh thyme leaves, lemon zest, lemon-basil vinaigrette

chopped seeded plum tomatoes, coarsely chopped fresh basil, red wine vinegar, balsamic vinegar, dijon mustard, garlic cloves, olive oil

chopped seeded plum tomato, coarsely chopped fresh basil, red wine vinegar, balsamic vinegar, dijon mustard, garlic, olive oil

avocados, ripe, tomatoes , vine-ripened, lime , juice of, bottled juice is also fine, olive oil, salt & fresh ground pepper, garlic clove, very finely chopped

bacon, vegetable oil, white vinegar, salt, pepper, drops tabasco sauce, avocados, sliced, tomatoes , cut into cubes, onion, chopped (1/4 cup), salad greens

bacon, 1/2 dice, vegetable oil, red wine vinegar, salt (to taste), pepper (to taste), tabasco sauce, avocados, cubed, tomatoes, cubed, shallot, chopped, jalapeno pepper, thinly sliced (optional), salad greens

avocados, halved and pitted, soft leaf lettuce, ripe tomatoes, peeled,seeded and diced, chopped basil leaves, red wine vinegar, olive oil, dijon mustard, salt and pepper

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

red bell peppers, cut in half, yellow bell peppers, cut in half, blue cheese, crumbled, cream cheese, softened, tomato-basil vinaigrette, mixed salad greens

soft shell crabs, cleaned (see note ), milk, flour for dusting, unsalted butter, olive oil, red pear or cherry tomatoes (approximately 10-12 tomatoes), halved, yellow pear or cherry tomatoes (approximately 10-12 tomatoes), halved, red beefsteak tomato cut in 1-inch dice, yellow beefsteak tomato cut in 1-inch dice, shallot minced, fresh basil leaves , cut julienne, extra virgin olive oil , to taste, balsamic vinegar, fresh lemon juice, salt and freshly ground black pepper, to taste, fresh spinach, rinsed well and stems trimmed, olive oil

tomatoes, quartered (or grape tomatoes, about 1 cup), table salt, ground black pepper, shallots, minced (about 3 tbsp), fresh basil leaves, minced, lemon juice, extra virgin olive oil

tomatoes, garlic, fresh squeezed lemon juice, balsamic vinegar, olive oil, fresh basil, salt and pepper, sugar

red wine vinegar, light brown sugar, chopped fresh basil, tomato paste, worcestershire sauce, minced garlic, dried oregano, teaspooon salt, extra virgin olive oil

white wine vinegar, dijon mustard, salt, pepper, lemon juice, olive oil, tomatoes, peeled, seeded, and diced, chopped fresh basil

olive oil , extra virgin, avocado, cubed, tomatoes, seeded and diced, country french bread , cubed, olive oil , extra virgin, salt, pepper, lime juice