![]() ¼ cup plus 2 tablespoons freshly squeezed lemon juice, divided (about 2 lemons)Ģ pints cherry or grape tomatoes, halved through the stem Ingredients: Ina Garten’s Tomato & Avocado Salad (Courtesy Quentin Bacon) In summer, the tomatoes, avocados, onion, arugula and lemon vinaigrette are the perfect side dish for a simple grilled chicken, steak or ribs.” I love when a few simple ingredients meld together and the whole is much greater than its parts. The recipe originated with Garten’s friend, Barbara Liberman, she says, “and it was so simple and delicious that I asked her for the recipe. My new book "Cook Like a Pro" doesn't come out until October, but I've been making the Tomato & Avocado Salad so much this summer I just had to share it with you early! Hope you love it as much as I do! #CookLikeaPro /AvK7AtWBrM ![]() ![]() Ina Garten’s new “ Barefoot Contessa: Cook Like a Pro” is due out from Clarkson Potter this fall, but she’s previewing a recipe early because, she told the Twitterverse, “I’ve been making the Tomato & Avocado Salad so much this summer I just had to share it with you early! Hope you love it as much as I do!” Whether you’re talking Greek Panzanella or Lobster Cobb, creative, bountiful salads have always been the Barefoot Contessa’s jam. We are not alone in that view, of course. But at this time of year, it’s the riotous colors from the farmers market that take center stage. Sure, you can add a grilled steak to that lineup. These are the salad days of summer, when everything ripens at once and you can build an entire dinner around leafy greens, fresh herbs and ripe tomatoes of every hue - crimson, chartreuse and golden yellow.
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