Cook the Book: Tomato, Montrachet, and Basil Salad

Book-silver-palate-25th-anniversary

Course Salads

Ingredients in this Recipe

1 medium red onion
1 tablespoon chopped flat leaf parsley
1/2 Montrachet cheese or 6 ounces of other mild creamy chèvre
1/4 cup Basil Purée (recipe follows)
1/4 cup best quality olive oil
1/4 cup niçoise or other imported black olives
6 large ripe tomatoes
Dash of red wine vinegar
Salt and freshly ground black pepper, to taste

Recipe Preparation

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