This month’s Weekend Cookbook Challenge is all about salads. The theme was picked by Mike of Mel’s Diner and he’s hosting this month. Yay, Mike! This theme sounds like a job for my newest cookbook, How to Eat Supper by Lynne Rosetto Kasper and Sally Swift. You know, The Splendid Table people.
This was one of the first recipes in here I saw and really, really wanted to try. So this WCC was the perfect excuse. I put a few arugula leaves on the bottom of my tomato stack to make it more salad-y. I also made about a half recipe of the vinaigrette (but with one full garlic clove) for two tomatoes. It worked well.
Both jwa and I liked this a lot and I am looking forward to making this with tomatoes from the garden. In like, September.
Ripe Tomato Stack with Pine Nuts & Mozzarella
3 tbsp lemon juice
1 large garlic clove, minced
1/8 tsp fresh ground pepper
pinch red pepper flakes
1/3 medium red onion, diced (I used a sweet onion because that’s all I had)
3 tbsp dried currants
salt
2 tbsp (tightly packed) fresh basil leaves, torn
2/3 cup pine nuts, toasted
6 medium, ripe tomatoes
1 lb fresh mozzarella, packed in liquid, . . . → Read More: WCC 29: Ripe Tomato Stack with Pine Nuts & Mozzarella
