Prep 8 mins
Cook 0 mins
A fresh and tangy salad from the garden. Submitted for RSC #10.
- 1 jalapeno pepper, diced, seeds removed
- 1 pint fresh cherry tomatoes or 1 pint grape tomatoes, whole
- 1 red onion, chopped
- 3⁄4 cup pecans, chopped
- 1 tablespoon Dijon mustard
- 1 lemon, juice of
- 1⁄4 cup olive oil
- Dice and chop the peppers and onions.
- Place in a bowl.
- Place tomatoes in the bowl.
- Add the chopped pecans to the veggies.
- In a small bowl or tea cup mix the mustard, lemon juice and olive oil.
- Stir until emulsified.
- Pour over the salad; mix and serve.
I think this is a good salad, but there are too many "strong" flavors competing. I'd only use about 1/3 - 1/2 of the red onion in the salad and cut down on the lemon juice and add a bit of sugar to the dressing next time. I really did like the nutty crunch that the pecans added to the salad. Good luck in the contest! :)
I had to cut the amount of red onion down to 1/3 onion and still found it had a strong bite. I finely minced the jalapeno. The pecan would be nice toasted. To incorporate the oil was whisked into the lemon and mustard and seasoned with salt and pepper. I chilled and served on a bed of romaine for a nicer appearance and to help distribute the dressing.
I made this with fresh garden tomatoes. This was too tangy for my taste. I think I would have enjoyed it better with added some honey to the dressing. After tasting, it was served over mixed greens.