Saturday, August 9, 2014

Tomato and Avocado Salad With Gingered Tomato Vinaigrette and Toasted Peanuts

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Tomato and Avocado Salad With Gingered Tomato Vinaigrette and Toasted Peanuts

2 large beefsteak tomatoes, sliced 1/3" thick
1 cup assorted small tomatoes, chopped
Salt and ground black pepper 
1 small ripe tomato (4 to 6 oz.) coarsely chopped
1/2 small garlic clove, smashed
2 inch fresh piece ginger, coarsely chopped
2 teaspoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons vegetable oil, preferably grape seed oil
1 fim ripe avocado, halved, pitted and sliced
1/2 to 1 serrano chile, thinly sliced crosswise 
1/4 cup shredded fresh mint
1/4 cup roasted peanuts

Sprinkle the beefsteak tomato lightly on both sides with salt, then arrange them on a plate and let them stand for 15 to 20 minutes.  In a small strainer, toss the chopped tomatoes with a bit of salt and set them in a strainer over a bowl or in the sink to drain for the same period of time.

While the tomatoes are draining, in a blender combine the small tomatoes, garlic, ginger, soy sauce, rice vinegar and oil.  Blend until smooth.  Season with salt and pepper.

Pat the tomato slices dry, and on a platter arrange alternating layers of the beefsteak tomato slices and avocados with most of the dressing then top with most of the dressing , then top them evenly with the small chopped tomatoes.  Scatter the serrano slices, mint, and peanuts evenly over the top.  Serve the remaining dressing on the side.

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