Brandywine Tomato and Opal Basil Salad
Recipe courtesy of The Lodge at WoodlochYields 8 Serving
Ingredients
2 c Large Brandywine Tomatoes, diced
1 tbsp Garlic, roasted
1/2 Sweet Red Maui Onion, julienne
1/4 c 10 year Aged Balsamic Vinegar (or other)
3 tbsp First Press Olive Oil
1/4 c Chopped Opal Basil
1 c Extra Firm Tofu, diced
1 tsp Crushed Red Pepper
1/2 tsp Fresh Black Pepper, ground
Sea Salt
Preparation
Place 10 cloves of garlic on a 6-inch piece of tin foil. Fold in edges to cover garlic. Place in a 300˚F oven for 30 minutes or until golden. Remove garlic from foil and blend until smooth. Blend all ingredients by gently folding with a spatula. Season to taste.
