tomato, endive meets yogurt
As I walked into Kowalski's this morning, I approached the most beautiful heirloom tomato*. It was perched amongst all others on the entrance display and called my name. There wasn't a need to search for another. The firmness was perfect, begging to be eaten.
Deciding what to do with this luscious fruit came quite easily as I strolled through the store. I didn't want to mask the tomato or overcomplicate the dish, but I needed something to carry and compliment the flavor. Endive and fennel seemed like the perfect combo.
Rather than do something more traditional and unoriginal like adding a soft cheese, I went with a yogurt/berry side to fulfill my protein and probiotic needs. You can choose just about any flavour of yogurt. And if you're worried about not getting enough protein, make sure to go with Greek yogurt. It has nearly twice the amount of protein compared to plain, non-Greek style yogurt.
*If you want to look-up varieties of heirloom tomatoes, look here to see pictures and order seeds.
It was a well-balanced, satisfying fare, something I strive for with every meal. The duo of the tomato endive salade and yogurt parfait was delightful and refreshing. I particularly enjoyed alternating between bites of sweet and savory, and the toasted sesame seeds in the yogurt added a nice subtle crunch.
1/2 cup tomato, medium dice
1/4 cup fennel, small dice
1 tbsp fennel fronds (greens of fennel)
drizzle olive oil
s & p**
1/2 endive, leaves removed and washed
6 oz yogurt -lingonberry or orange/ginger preferably
1 tsp toasted sesame seeds
1/4 cup blueberries
1 slice bread
1" cube honey-comb
Preparation: 1. In a small bowl, combine and mix tomato, fennel, fennel fronds, olive oil, salt and pepper, then arrange on a plate the endive. Spoon on the tomato, fennel mix over the endive.
2. In a serving cup/bowl, add yogurt and blueberry topped with sesame seeds. Set beside the endive, tomato salad.
3. Toast the bread and arrange with honeycomb on the plate.
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