8/28/2009

發現新食材。綠番茄 Green Tomato

從來沒有買過這種綠番茄,因為心裡猜想這種番茄一定很酸。那天看到這好誘人的綠色,忍不住買了一個回家,結果,切開之後,這番茄有一種新鮮的草味,好清新,好特別。同時,一點都不酸ㄟ,和想像中的完全不一樣。所以,證明了一件事,任何食材都要有好奇心試試,這樣才會常常有新發現。






綠番茄無花果沙拉

綠葉沙拉
紅番茄,切小塊
綠番茄,切小塊
紅洋蔥,切成細絲
無花果,大的切成4半,小的切成2半
培根碎片
義大利黑醋沙拉醬



延伸閱讀
如何處理不要的培根油? How to get rid off bacon fat?

2 comments:

TK said...

Heirloom Tomato!! I love them. Aren't they pretty and tasty! I like the purple ones too. I like to mix them with avocado, brie, red onion (all sliced), and drizzle with a lit bit of balsamic vinegar and olive oil. Yummy yummy!! Great for summer time.

Jessica said...

brie!! I will try the combination next tim. Thanks, TK.

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