Tomato Salad with Ancho Dressing

Tomato Salad with Ancho Dressing

It is Jan 5th, everyone is back to work and it’s “clean eating”, “low cal”, full on “salad season”!  Here is a new one to try.  This is a great side dish to serve with fish, chicken or a lean steak.  The goat cheese adds a little richness and a little goes a long way.  You only need a drizzle of the dressing but the heat of the chiles adds a lot of flavor.  Give this one a try!

Tomato Salad with Ancho Dressing
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Serves: 2
 
Ingredients
  • ¾ cup canola oil
  • 2 dried ancho chiles, stemmed and seeded
  • 2 garlic cloves, cut in half
  • ¼ cup sherry vinegar
  • 2 Tbsp balsamic vinegar
  • 8 scallions, roots removed
  • 2 large tomatoes, sliced thick
  • 2 oz. goat cheese
Instructions
  1. Heat the oil in a saute pan. When it is warm, add the chiles and garlic. Cook for 1 minute.
  2. Cool for 5 minutes and then add the oil, chiles and garlic to a blender jar. Add the sherry vinegar and the balsamic vinegar. Season with salt & pepper and process until smooth. If it is a little too hot, add a little more balsamic to balance it out.
  3. Meanwhile, arrange the tomatoes on 2 plates. Season with salt & pepper.
  4. Return the pan to the heat, add a touch of oil and then add the scallions. Season with salt and pepper and cook for 3 minutes, until it starts to color.
  5. Add the scallions on top of the tomatoes, sprinkle with goat cheese and then drizzle with the dressing.

 

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