Warm Salad with Roasted Tomato

Name: Warm Salad with Roasted Tomato
Cuisine: European, Mediterranean
Ingredients: 6 small tomatoes; 2 shallots; 1 small head of garlic; 1 frisee lettuce, cut into big chunks; ¼ cup almonds, roasted unsalted; 8 Kalamata olives; 1 Tbsp. olive oil; 1 Tbsp. apple cider vinegar; 1 Tbsp. Yondu

4 steps

Updated at: Mon, 21 Aug 2023 18:33:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories377.9 kcal (19%)

Total Fat27.9 g (40%)

Carbs27.7 g (11%)

Sugars10.2 g (11%)

Protein9.1 g (18%)

Sodium964.7 mg (48%)

Fiber9.7 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 headgarlic

¼ cupalmonds

1 Tbspolive oil

1 Tbspapple cider vinegar

1 TbspYondu

Instructions

Step 1

1. Preheat oven to 400 ºF. Place entire unpeeled tomatoes, shallots and garlic head on a baking sheet and roast for 40 minutes.

Step 2

2. In the meantime, make the vinaigrette by whisking together olive oil, vinegar and Yondu. Roughly chop almonds and reserve.

Step 3

3. In a big bowl combine frisee with olives and almonds. Add roasted tomatoes, onion and garlic to the bowl. (Squeeze and use your hands to remove all the skin/peel)

Step 4

4. Season with vinaigrette and toss all together thoroughly. Serve while still warm with a sprinkle of black pepper on top.