Summary
| Yield | |
|---|---|
| Prep Time | 20 minutes |
Description
The Lycée Français de New York, the internationally renowned school for children, presents its first cookbook, À Table. The new cookbook features over 250 recipes provided by the Lycee community, including world-famous chefs Eric Ripert and Daniel Boulud, and the following recipe from Great Performances and Katchkie Farm.
Ingredients
- 2 lb ripe tomatoes
- 5 oz mezze katchkie farm greens*
- 1⁄2 lb cucumber
- 1⁄4 lb green bell pepper
- 1⁄4 lb red bell pepper
- 1 garlic clove
- 1 T fresh cilantro
- 2 T sherry vinegar
- 1 c extra-virgin olive oil
- 1 t tabasco sauce
Instructions
Coarsely chop the tomatoes, greens, cucumber, green pepper, red pepper, garlic and cilantro. Add all of the chopped vegetables into a food processor along with the vinegar, olive oil and Tabasco sauce. Puree to desired consistency. Season to taste with salt and pepper.
Serve in bowls garnished with the cherry tomatoes and croutons.
*If you cannot find Mezze Katchkie Farm Greens, substitute with baby arugula.
Notes
Photo: Romanlily