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Add a photoServings: 4
Ingredients
- 2 med fully ripe brandywine or possibly other flav, orful heirloom
- 2 sm shallots chopped fine
- 2 Tbsp. fine armagnac or possibly cognac
- 1 Tbsp. extra virgin extra virgin olive oil
- 1 bn stemmed arugula
- 1 x salt and pepper to taste
Directions
- Core tomatoes, cut in half, and slice 1/4 inch thick. Place chopped shallots in a fine meshed cheesecloth and squeeze dry.
- Wassh the arugula very well, spin till dry and remove all the stems.
- Place in a plastic bag and allow to crisp for 30 min in the refrigerator. Cover a glass plate with the arugula and decoratively arrange the tomato slices on top. Sprinkle with the shallots. Just before serving season with salt and pepper. Drizzle the armagnac and extra virgin olive oil over the tomatoes and serve immediately.
- Seed Savers, From the PreservationGarden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 4 servings | |
| Calories 46 | |
| Calories from Fat 30 | 65% |
| Total Fat 3.38g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 1mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.01g | 0% |
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