FRISÉE SALAD WITH MARINATED TOMATOES + LADY PEA RELISH

Pickled field peas are a great relish to serve alongside roast pork, but they also make a great dip for corn chips. In the middle of winter, you can pretend it’s summer by serving a scoop of this pickle in a lettuce cup as a salad. A perfect hostess gift for New Year’s, or a special treat to serve for good luck.

SALAD INGREDIENTS


  • 1/4 cup frisée 

  • 1/4 cup bunch curly endive chicory | remove tough stems

  • 1/4 cup baby arugula

  • 1/4 cup baby kale

  • 1/2 cup broccoli | chopped

  • 1 small red onion | thinly sliced


MARINATED TOMATO INGREDIENTS

(Needs 48hrs in the fridge for best results)

  • 4 heirloom (or your favorite) tomatoes | sliced

  • 2 cup white vinegar

  • 2 cup red wine vinegar

  • 1/2 cup balsamic vinegar

  • 1oz honey

  • 3/4 cup raw cane sugar

  • 1 cup olive oil

  • 4 shallots | sliced

  • 3 gloves garlic | sliced

  • fresh herbs (chive blossoms, rosemary, thyme, tarragon, & nasturtium blossoms are some of the Stone ladies favorites!) | chopped

  • sea salt | to taste

  • cracked pepper | to taste


METHOD

In a medium bowl, mix white vinegar, red wine vinegar, balsamic vinegar, honey, sugar, shallots, garlic, herbs, salt, & pepper.


Marinate the tomato slices in the vinegar marinade overnight.


The next day, pour off vinegar & add 1 cup olive oil to the vinegar mixture. Mix well & re-pour over the tomato slices. 


These will keep in the refrigerator for four weeks. 


Once the tomatoes are finished & ready to enjoy, wash all produce & greens & toss together. 


Garnish with Stone Hollow Farmstead Lady Pea Relish, marinated tomatoes (the marinade makes a yummy dressing, too!) & sliced avocado (if desired).

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.