Prep 10 mins
Cook 5 mins
This recipe is from French Women Don't Get Fat by Mireille Guiliano. Here is an excerpt from the book... "Although you can find tomatoes year-round in France, too, they just aren't the same as they are in season, which runs June through September. In summer, my family used to eat tomatoes at least twice a week, but typically three or four times, in different raw preparations for full flavor. In this recipe, a bit of cheese makes for a heartier dish, which means the meal or fish portion later in the meal can be smaller or eliminated. We almost always had some fresh goat cheese from a local farm, but you can add mozzarella as in Italy or Feta as they do in Greece." (We ate this as the main course, with some garlic bread).
- 236.59 ml mesclun or 236.59 ml any mixed salad green, about 1 cup per person
- 4 large tomatoes, washed and sliced
- 29.58 ml minced shallots
- 4.92 ml mustard
- 29.58 ml vinegar
- 88.74 ml olive oil
- 226.79 g fresh goat cheese
- salt & freshly ground black pepper
- 59.16 ml fresh parsley or 59.16 ml fresh basil, chopped at the last minute
- Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
- Mix the dressing ingredients into an emulsion.
- Crumble the goat cheese onto the tomato slices.
- Season with salt and pepper to taste. Pour the dressing on top. Add the chopped parsley. Serve with a slice of country bread.
Delicious with homegrown tomatoes and lettuce from the garden. I used Simpson lettuce and endive. I really enjoyed it! Thanks! Made for Photo tag.