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Beefsteak Tomato Salad with Fried Tomato Skins Recipe


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     Beefsteak Tomato Salad with Fried Tomato Skins

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

2 1/2 pounds beefsteak tomatoes in assorted colors (about 4)
5 tablespoons olive oil, divided
3/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper
2 cups baby arugula

1. Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly- roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter. 2. Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt. 3. Drizzle tomatoes with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon salt and pepper. Top with tomato skins and arugula. ,
Amount per serving Calories- 114 Fat- 7.4g Saturated fat- 1g Monounsaturated fat- 5g Polyunsaturated fat- 1g Protein- 3g Carbohydrate- 12g Fiber- 4g Cholesterol- 0.0mg Iron- 1mg Sodium- 197mg Calcium- 46mg

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