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2 Tomatoes, Red
2 Tomatoes, Yellow
1 tablespoon Shallots, Diced
1 teaspoon Olive Oil, Extra Virgin
1 pinch Salt, Coarsely Ground
1 pinch Pepper, White
1 tablespoon Basil, Julienned
1 cup Beans, Green
1 cup Mesclun, Green
1 teaspoon Balsamic Vinegar
Slice the tomatoes 1/2-inch thick and place in a shallow dish. Add the diced shallots, olive oil, salt and pepper. Add julienne of basil. Marinate for two hours. Serve chilled with blanched green beans and mesclun greens to garnish. Drizzle on a few drops of the balsamic good quality and serve.
2 Tomatoes, Yellow
1 tablespoon Shallots, Diced
1 teaspoon Olive Oil, Extra Virgin
1 pinch Salt, Coarsely Ground
1 pinch Pepper, White
1 tablespoon Basil, Julienned
1 cup Beans, Green
1 cup Mesclun, Green
1 teaspoon Balsamic Vinegar
Slice the tomatoes 1/2-inch thick and place in a shallow dish. Add the diced shallots, olive oil, salt and pepper. Add julienne of basil. Marinate for two hours. Serve chilled with blanched green beans and mesclun greens to garnish. Drizzle on a few drops of the balsamic good quality and serve.
