Master Chef MCSD3, Use And Care Manual

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27
steamed Vegetables with dressing (cont.)
4 ripe medium tomatoes, halved
1 Tablespoon white wine vinegar
2 cloves garlic, smashed
2 teaspoons kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
1/2 cup extra-virgin olive oil
1 cup loosely packed fresh basil leaves
Scoop the flesh and juices of the tomatoes out of the skins with a
spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic,
salt, pepper, and red pepper flakes, breaking up the tomato as you do.
Gradually whisk in the olive oil, starting with a few drops and then
adding the rest in a steady stream to make a chunky, slightly thick
dressing. Roughly chop the basil and stir into the dressing. Set aside
for 15 minutes to let the flavors come together. Remove the garlic.
Serves 4