FRISÉE SALAD WITH MARINATED TOMATOES + LADY PEA RELISH
Pickled field peas are a great relish to serve alongside roast pork, but they also make a great dip for corn chips. In the middle of winter, you can pretend it’s summer by serving a scoop of this pickle in a lettuce cup as a salad. A perfect hostess gift for New Year’s, or a special treat to serve for good luck.
SALAD INGREDIENTS
1/4 cup Frisée
1/4 cup Bunch of Curly Endive Chicory, remove tough stems
1/4 cup Baby Arugula
1/4 cup Baby Kale
1/2 cup Broccoli, chopped
1 small Red Onion, thinly sliced
MARINATED TOMATO INGREDIENTS
(Needs 48hrs in the fridge for best results)
4 Heirloom Tomatoes, sliced
2 cup White Vinegar
2 cup Red Wine Vinegar
1/2 cup Balsamic Vinegar
1oz Honey
3/4 cup Raw Cane Sugar
1 cup Olive Oil
4 Shallots, sliced
3 cloves Garlic, sliced
Fresh Chopped Herbs (chive blossoms, rosemary, thyme, tarragon, & nasturtium blossoms are some of the Stone ladies favorites!)
Sea Salt, to taste
Cracked Pepper, to taste
Pickled Lady Peas, for garnish
METHOD
In a medium bowl, mix white vinegar, red wine vinegar, balsamic vinegar, honey, sugar, shallots, garlic, herbs, salt, & pepper.
Marinate the tomato slices in the vinegar marinade overnight.
The next day, pour off vinegar & add 1 cup olive oil to the vinegar mixture. Mix well & re-pour over the tomato slices.
These will keep in the refrigerator for four weeks.
Once the tomatoes are finished & ready to enjoy, wash all produce & greens & toss together.
Garnish with Stone Hollow Farmstead Lady Pea Relish, marinated tomatoes (the marinade makes a yummy dressing, too!) & sliced avocado (if desired).
