72
Escarpment Magazine Summer 2013
VINAIGRETTE
1 Cup Extra virgin olive oil
¼
Cup Red wine vinegar
2 Tbsp. Honey
2 Tbsp. Chopped Mint
2 Tbsp. Chopped flat leaf parsley
¼
Tsp. Kosher salt
¼
Tsp. Coarse black pepper
In a medium bowl with large whisk combine extra virgin olive oil,
red wine vinegar & honey. Stir in chopped fresh herbs, coarse
pepper & kosher salt.
SALAD
2 Pints Heirloom tomatoes (washed & quartered)
2 Lg Shallots (peeled and julienned)
6 Cloves roasted garlic
¼
Cup julienned mint
2 Cups cooked cous cous
1
In a medium bowl combine tomatoes, shallots, garlic, mint and
cous cous that has been cooked and cooled.
2
Add half of the dressing to the tomato and cous cous. Mix
together with a large spoon. Add more dressing if desired.
3
Excess dressing can be used for a marinade for meats and fish.
Serve with grilled lamb, local trout or on its own.
Refrigerate for up to 3 days.
|E|
HEIRLOOM TOMATO &
COUS COUS SALAD
with Mint & Honey Vinaigrette
EPICURE
|
from the chef’s kitchen
fr om
Bruce Wine Bar
Chef ~ Shaun Edmonstone
With a passion for craftsmanship, design and installation to the very last blade of grass
•
5-year guarantee on all hardscapes
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