Tomato & Sea Asparagus Salad
Ingredients:
2 cups pickled sea asparagus, drained
4 medium to large tomatoes, sliced 1/4-inch thick
1 small red onion, julienne
1/2 cup extra virgin olive oil
1 tsp. dried oregano OR 1 tbsp. fresh minced oregano
1 tsp. sugar
Method:
Mix all ingredients and chill in the fridge for 1 hour.
Variation:
Sprinkle the sliced tomatoes with olive oil and dust liberally with cracked pepper; arrange them on a plate. Combine 1 cup of pickled sea asparagus with the onion, oregano, and 1 tbsp. of olive oil. Place the sea asparagus in the center of the tomatoes or a nest of raddichio.
Dip four 1-ounce slices of goat (or blue-veined) cheese into toasted sesame seeds. Warm in the oven for 2 minutes and place on a plate. Garnish with fresh chives and serve.
This is another original mouth-watering recipe from Kosta the Fishmonger
... for you to savour!
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.