Reviews Add Rating & Review 34 Ratings 5 star values: 6 4 star values: 4 3 star values: 16 2 star values: 8 1 star values: 0
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Gallery Winter Salad with Roasted Cherry Tomatoes Credit: DANA GALLAGHER Recipe Summary Servings: 6
Ingredients Ingredient Checklist 10 ounces (about 1 pint) cherry tomatoes (or substitute grape tomatoes) 6 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar Coarse salt and freshly ground pepper 1 stem fresh rosemary 9 cups torn mixed red lettuce, such as red leaf, lola rossa, red Boston, and red oak 2 heads Belgian endive, cut lengthwise into very thin strips 1/2 cup walnuts, toasted Shaved Pecorino Romano cheese, for serving
Gallery Winter Salad with Roasted Cherry Tomatoes Credit: DANA GALLAGHER
Recipe Summary Servings: 6
Gallery
Winter Salad with Roasted Cherry Tomatoes Credit: DANA GALLAGHER
Winter Salad with Roasted Cherry Tomatoes
Credit: DANA GALLAGHER
Winter Salad with Roasted Cherry Tomatoes
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 10 ounces (about 1 pint) cherry tomatoes (or substitute grape tomatoes) 6 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar Coarse salt and freshly ground pepper 1 stem fresh rosemary 9 cups torn mixed red lettuce, such as red leaf, lola rossa, red Boston, and red oak 2 heads Belgian endive, cut lengthwise into very thin strips 1/2 cup walnuts, toasted Shaved Pecorino Romano cheese, for serving
Directions
Preheat oven to 350 degrees. Place tomatoes on a rimmed baking sheet. Add 2 tablespoons oil, 1 tablespoon vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the rosemary, and toss. Roast until tomatoes are soft and beginning to collapse, 20 to 25 minutes. Transfer all but 4 tomatoes to a small bowl. With the back of a spoon, gently crush remaining 4 tomatoes on baking sheet. Separate skins from pulp, and discard skins and rosemary.
Scrape tomato pulp and liquid into a bowl. Add remaining 2 tablespoons vinegar. Add remaining 1/4 cup oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
Combine lettuce, endive, and walnuts in a large bowl. Toss with 1/4 cup of the tomato vinaigrette. Top with reserved tomatoes and cheese. Drizzle with remaining dressing. Serve immediately.
Reviews
Add Rating & Review 34 Ratings 5 star values: 6 4 star values: 4 3 star values: 16 2 star values: 8 1 star values: 0
Reviews
Add Rating & Review 34 Ratings 5 star values: 6 4 star values: 4 3 star values: 16 2 star values: 8 1 star values: 0
Add Rating & Review
34 Ratings 5 star values: 6 4 star values: 4 3 star values: 16 2 star values: 8 1 star values: 0
34 Ratings 5 star values: 6 4 star values: 4 3 star values: 16 2 star values: 8 1 star values: 0
34 Ratings 5 star values: 6 4 star values: 4 3 star values: 16 2 star values: 8 1 star values: 0
5 star values: 6 4 star values: 4 3 star values: 16 2 star values: 8 1 star values: 0
All Reviews for Winter Salad with Roasted Cherry Tomatoes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Winter Salad with Roasted Cherry Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
