Warm Salad with Roasted Tomato

An all-purpose marinade to boost flavor without overpowering
  • 45 min

    Total time

  • Easy

    Level

  • 2 servings

    Yields

  • Seasonality

    Spring, Summer

  • 6 small tomatoes
  • 2 shallots
  • 1 small head of garlic
  • 1 frisee lettuce, cut into big chunks
  • ¼ cup almonds, roasted unsalted
  • 8 Kalamata olives
  • 1 Tbsp. olive oil
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. Yondu

Method

    1. Preheat oven to 400 ºF. Place entire unpeeled tomatoes, shallots and garlic head on a baking sheet and roast for 40 minutes.
    2. In the meantime, make the vinaigrette by whisking together olive oil, vinegar and Yondu. Roughly chop almonds and reserve.
    3. In a big bowl combine frisee with olives and almonds. Add roasted tomatoes, onion and garlic to the bowl. (Squeeze and use your hands to remove all the skin/peel)
    4. Season with vinaigrette and toss all together thoroughly. Serve while still warm with a sprinkle of black pepper on top.

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