Roma Tomato, Shallot, Basil and Toasted Pecan Salad*
 
 
This is another recipe that was inspired by my friend, Karen Setzen who got it from her family in South Africa. I changed the dressing to a more authentic Italian taste. You will be amazed at how a few simple ingredients can turn into something so delectable! Easy to make and very healthy.
Author:
Recipe type: Eating Clean, Quick & Easy, Shabbat & Holiday, Vegetables & Salads
Cuisine: Eating Clean, Parve (non-dairy)
Serves: Serves: 8-10
Ingredients
  • 12 Roma tomatoes, sliced into rounds
  • 1 bunch fresh basil, roughly chopped
  • 2 shallots, diced
  • 1½-2 cups whole raw pcans, lightly salted and toasted, then coarsely chopped
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 cloves garlic, peeled and crushed
  • salt and freshly ground pepper to taste
  • 16 ounces, mixed baby greens, cleaned and dried
Instructions
  1. Line a platter with the cleaned and dried mixed baby greens.
  2. Place tomato slices in 3 rows that are in a fallen domino-type procession.
  3. Top with chopped basil and shallots. Immediately before serving, top with toasted pecans, adding dressing to taste.
  4. For the Dressing:
  5. Whisk together balsamic vinegar and garlic slowly adding extra virgin olive oil until emulsified. Add salt and freshly ground pepper to taste.
Recipe by Delicious and Kosher at https://www.deliciousandkosher.com/roma-tomato-shallot-basil-and-toasted-pecan-salad/