Tomato and endive salad

4 servings

Ingredients

QuantityIngredient
2largesBeefsteak tomatoes; cored and cut into
; 8 thick slices
½teaspoonFreshly ground black pepper
2Heads Belgian endive; ends trimmed,
; leaves separated
1Green onion; finely chopped
1Clove garlic; peeled and smashed
2tablespoonsExtra-light olive oil; with a dash of
; sesame oil
½cupWhite wine vinegar
½teaspoonDry mustard
2tablespoonsBrown sugar
¼teaspoonCayenne pepper; (1/2 tsp if you like
; it hot)

Directions

TREENA'S VINAIGRETTE

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.

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