Egyptian Tomato Salad

INGREDIENTS
Serves: 4

• 1 shallot (peeled)
• 1 clove of garlic (peeled)
• 3 - 4 tablespoons olive oil
• salt
• pepper
• approx. 750 grams vine tomatoes (approx. 5 medium sized tomatoes)
• 1 good squeeze lemon juice
• maldon salt
• 1 handful chopped fresh chervil

METHOD

1. Chop the shallot and garlic as finely as is humanly possible - or just blitz to a pulp in a processor - and put in a small bowl with the oil, a pinch of salt and a grinding of pepper, and leave to steep while you blanche the tomatoes: that's to say, put them in a large bowl then pour boiling water over them so that they are hotly submerged. Leave for 5 minutes then tip into a colander and run under cold water.
2. Using a sharp knife, peel off the skins (which is now easy), then cut these fuzzy spheres into slices, as thick or as thin as you like (I like them somewhere in the middle).
3. Arrange the tomatoes in a dish and pour over the dressing, using your fingers to mix well. I find it easier to use one bowl for steeping purposes and another one, later, for serving. You can let the tomatoes sit like this for a good couple of hours. Yes, some liquid will collect, but the flavours will deepen wonderfully.
4. When you're ready to eat, either leave the dressed tomatoes in the bowl or decant to a new one, but either way, using your hands, turn them to coat, squeeze over some lemon juice, and sprinkle with Maldon salt and a tablespoon or so of freshly chopped chervil. Use another herb if you like, but there is one inflexible rule governing this salad: it must be served at room temperature. Leave it in the fridge until the last minute and all will be lost.

not mine.credit and source: NIGELLA

CREAMY TACO PASTA SALAD

All the flavors of tacos, in an easy to serve pasta salad! Makes a great side dish or easy summer meatless main dish.
Author: Renee P.
Recipe type: side dish, meatless main dish
Cuisine: Mexican, American
Serves: 12 servings



INGREDIENTS

• 8 oz. - 10 oz. dry bow-tie pasta or your favorite pasta shape, cooked according to package directions, drained and rinsed in cold water
• 3 cups romaine lettuce, chopped
• 1 cup grape tomatoes, halved
• 1 - 11 oz. can of Mexicorn, drained
• 1 cup sliced black olives
• 3 green onions, chopped
• 1 cup shredded cheddar cheese
• handful of fresh cilantro, chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 3 TBS taco seasoning
• 1- 10 oz. can Rotel tomatoes, do not drain!

INSTRUCTIONS

1. Combine cooked pasta, romaine, grape tomatoes, Mexicorn, sliced black olives, green onions, cheddar cheese, and cilantro in a large bowl.
2. In a small bowl, combine the ingredients for the dressing: mayo, sour cream, taco seasoning, and Rotel tomatoes.
3. Pour dressing over the salad and mix to combine.
4. Refrigerate about an hour to allow flavors to blend.

not mine.credit and owner: REAL HOUSE MOMS

Wedge Salad with Parmesan-Peppercorn Ranch

Ingredients

Parmesan-Peppercorn Ranch:
1 cup real mayonnaise
1/2 cup sour cream
1/2 cup grated (powdered) Parmesan
1/4 cup fresh Italian (flat-leaf) parsley leaves, minced
1 tablespoon sliced green onions
1 tablespoon ground tricolor peppercorns
1 teaspoon Worcestershire sauce
1/2 teaspoon white vinegar
1/4 teaspoon kosher salt
Dash hot sauce
1 clove garlic, minced
1/4 to 1/2 cup buttermilk (as needed for desired consistency)

Wedge Salad:
2 heads iceberg lettuce, cut into wedges
3 pounds carrots, shredded
Crushed tricolor peppercorns, for garnish

Directions

For the parmesan-peppercorn ranch: Put the mayonnaise, sour cream, Parmesan, parsley, green onions, peppercorns, Worcestershire, vinegar, salt, hot sauce and garlic in a blender or food processor and blend to combine. Add the buttermilk to the desired consistency and blend thoroughly. Chill for 30 minutes to a couple of hours before serving, thinning with more buttermilk if needed.

For the wedge salad: Arrange the lettuce wedges on a white rectangular plate in a straight line slightly overlapping. Drizzle the dressing over the lettuce, add the carrots and sprinkle with the crushed peppercorns.

Recipe courtesy of Ree Drummond

not mine.credit and source: FOODNETWORK