Baby Arugula And Walnut Salad In A Tomato Bowl

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 tomatoes (beefsteak or big summer tomatoes)
• 2 cups baby arugula
• 2 radishes (med)
• 2 teaspoons tarragon
• 1/8 cup apple cider vinegar
• 1/8 cup red wine vinegar
• 1/4 cup vegetable oil
• 3 walnut halves
• salt
• pepper

Recipe

• 1 to make the tomato bowls:.
• 2 with a sharp knife, slice the very top(far enough to remove the stem area) and the very bottom off of he tomatoes. then slice each in half through the width(as if you were going to make 2 huge slices for burgers :)).
• 3 using a paring knife(a spoon may work also) carefully cut out the center of the tomatoes leaving about 1/4-1/2 inch of meat around the bottom and sides. remove the seeds with your fingers, it's ok if you go through the bottom a little.
• 4 chop any of the removed meat, leaving the seeds behind.set aside.
• 5 mix the tarragon,oil and vinegars in 13x9 pan. place the tomato bowls in the mixture and spoon over to coat. let marinate for about 15 minutes, spooning the mixture over the tomatoes a few times.
• 6 remove the tomatoes from the marinade, and place on a baking sheet. season lightly with salt and pepper.save the marinade for the dressing. roast at 350 for 8 minutes. they will still be firm, but some of the rawness with have cooked out.
• 7 while the tomatoes are cooling make the salad:.
• 8 slice the radishes in rounds then into sticks(juilliene). place them in a medium bowl, with the reserved chopped tomatoes.
• 9 roughly chop the walnuts and add to the bowl. add the arugula and lightly season with salt and pepper. drizzle the leftover marinade over the salad and gently toss.
• 10 place a tomato bowl in the center of plate and fill with the salad, making sure to get a little of everything in each bowl, overflowing a little.