Yield: 4 servings
|2 larges||Beefsteak tomatoes; cored and cut into|
|\N \N||; 8 thick slices|
|½ teaspoon||Freshly ground black pepper|
|2 \N||Heads Belgian endive; ends trimmed,|
|\N \N||; leaves separated|
|1 \N||Green onion; finely chopped|
|1 \N||Clove garlic; peeled and smashed|
|2 tablespoons||Extra-light olive oil; with a dash of|
|\N \N||; sesame oil|
|½ cup||White wine vinegar|
|½ teaspoon||Dry mustard|
|2 tablespoons||Brown sugar|
|¼ teaspoon||Cayenne pepper; (1/2 tsp if you like|
|\N \N||; it hot)|
Place the tomato slices in a pie plate - you should be able to get two layers.
Make Treena's Vinaigrette by beating all the ingredients together in a blender until the garlic is dissolved - about 1 minute. Pour over the tomatoes, sprinkle with the pepper, then turn the top layer over so the pepper gets distributed throughout both layers, and let sit for 3 minutes.
Arrange the tomatoes in an overlapping line down the centre of a long serving platter. Put the Belgian endive leaves in the dressing and toss until coated.
Tuck the endive leaves along either side of the tomatoes. Scatter with the chopped green onion and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.