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Grilled Green Tomatoes with Garden Herb Salad
- Makes: 4 servings
- Prep 40 mins
- Grill 6 mins
Ingredients
-
3/4
cup
loosely packed fresh Italian (flat-leaf) parsley leaves
-
3/4
cup
loosely packed fresh cilantro leaves
-
1/2
cup
cut-up fresh chives
-
1
clove
garlic, minced
-
1/2
cup
olive oil
-
3
large
green tomatoes
-
Coarse (kosher) salt and ground black pepper
-
4
leaves iceberg lettuce, cut into thin bite-size strips (julienne)
-
1/4
cup
hazelnuts (filberts), toasted and coarsely chopped
-
1/4
cup
slivered almonds, toasted and coarsely chopped
-
1/4
cup
pistachios, toasted and coarsely chopped
-
1/4
cup
golden raisins
-
Coarse (kosher) salt and ground black pepper
-
2
tablespoons
sherry or white balsamic vinegar
Directions
- For herb oil: On a cutting board, toss together parsley, cilantro and chives. Coarsely chop all the herbs together. In a medium bowl, combine herb mixture and garlic. Stir in olive oil; set aside.
- Slice tomatoes into 1/2-inch slices. Generously season with salt and black pepper. For a charcoal grill, grill tomato slices on rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tomatoes are tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place tomato slices on grill rack over heat. Cover; grill as above.)
- Transfer tomatoes on a platter, arranging slices in a single layer. Spoon some of the herb oil over tomatoes; turn slices over and spoon on remaining herb oil.
- In a separate bowl, combine the lettuce, hazelnut, almonds, pistachios and raisins. Season to taste with salt and pepper. Drizzle vinegar over lettuce mixture; toss lightly to coat evenly.
- Spoon lettuce mixture atop tomatoes. Makes 4 servings.
Nutrition Facts
(Grilled Green Tomatoes with Garden Herb Salad)
Servings Per Recipe 4, vit. C (mg) 56, cal. (kcal) 445, pro. (g) 7, sodium (mg) 182, carb. (g) 20, vit. A (IU) 2770, Fat, total (g) 40, calcium (mg) 91, iron (mg) 3, sat. fat (g) 5, fiber (g) 5