Best Tomato Salad With Ricotta Broad Beans Salsa Verde Recipes

TOMATO & BROAD BEAN SALAD WITH SALSA VERDE

Steps:

• Make a batch of this salsa verde (see Recipe Notes below for changes to original recipe).Set aside for the flavours to meld (1 hour).
• Pod the broad beans.Put the beans in saucepan with boiling water from a kettle and simmer until tender (depending on size and age, approximately 3-8 min).Drain the beans in a colander and cool under the running cold tap.
• Remove the skins from the broad beans: make a nick in the skin with your thumbnail then gently squeeze until the bean pops out. Discard the skins.
• Lay out the sliced tomatoes, onions and skinned broad beans attractively on a plate.Season lightly with salt and grind over black pepper.
• Spoon blobs of the salsa verde all over the salad.
• Crumble over the feta if using and serve.

GREEN TOMATO SALSA VERDE

Steps:

• Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
• Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.

SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.