I made this dish for the Cooking Demo at Williams-Sonoma, July 10th (following a trip to the Farmer’s Market) in Los Gatos.
The Truffle Oil was too good to pass up… just sitting there, in the back shelf of Williams-Sonoma, where I was washing the produce from the Farmer’s Market. I just HAD to use it. I also put it in my Cilantro Butter, see link, below.
Tomato, Green Bean Chopped Salad w/White Truffle Oil and Pomegranate Vinegar
- Red Pear Tomatoes
- Green Beans
- White Truffle Oil (infused olive oil)
- Pomegranate vinegar
- Marinate the chopped veggies with the oil and vinegar.
- Serve immediately, or make one day ahead of time (store in the fridge).
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Other dishes I made that day are:
- Sweet’n Sour Cabbage Soup
- Spicy Asian Bok Choy Chopped Salad
- Steamed Swiss Chard w/Mustard and Pomegranate Vinegar
- Cilantro Butter w/Garlic Rosemary Bread
- Strawberry Smoothie w/Pomegranate Vinegar