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Salad with Tomato Vinaigrette and Diced Pastrami

Posted By GKC On March 1, 2014 @ 11:57 am In Weekly Recipes | No Comments

salad-tomato-pastrami
Serves 8

2 plum tomatoes, halved
2 medium shallots, quartered lengthwise
1/3 cup canola oil, plus more for brushing
1 tablespoon plus 2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1/3 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground pepper
1/2 cup pumpkin seeds
1-1/2 teaspoons pure chile powder
4 strips kosher beef bacon (made by Jack’s gourmet, called FACON, or ¼ pound, cubed pastrami (or use Baco’s chips and omit cooking)
2 medium heads butter lettuce, quartered through the cores
Thinly sliced onion and diced tomato, for serving

Preheat the oven to 425º. Brush the tomatoes and shallots with canola oil. Roast on a rimmed baking sheet for about 30 minutes, until softened and browned in spots. Transfer to a blender and let cool completely. Add the vinegar and mustard and puree until nearly smooth. With the machine on, gradually add the 1/3 cup of canola oil and 1/3 cup of olive oil until incorporated. Season the vinaigrette with salt and pepper.

In a pie plate, toss the pumpkin seeds with the remaining 1 tablespoon of olive oil and the chile powder and season with salt and pepper. Bake for about 10 minutes, until lightly browned; let cool.

In a skillet, cook the kosher “bacon” over moderate heat, stirring, until browned and crisp, about 7 minutes. Transfer to paper towels to drain.

Chop lettuce and place on a platter. Top with the pumpkin seeds, kosher bacon or pastrami, sliced onion and diced tomato. Serve with the tomato vinaigrette.


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