Reserve cooking water in pot.. Add scallion mixture, miso, salt, and 1/4 cup cooking water to leek mixture in blender.
Just don’t skimp on the Thai basil — it really adds a pop of freshness and anise-y flavor to tie everything together.You’ll also have extra vinaigrette that you can use later on any.
leafy green salad., in grain bowls, or simply drizzled over blanched or grilled green beans.. What should I serve with this tomato salad?.Since this is such a summery salad, it’s a great accompaniment to any sort of.
grilled meats like steak kebabs.Consider putting all of the vinaigrette ingredients in a. mason jar.
and shaking to combine — then it’s already in an airtight container for easy storage..
If you want to make this outside of peak summer tomato season, use.“We have one dish that has been on the menu since before we even opened called.
We make butter with prosciutto and spread it on a seeded rye toast and then top with radishes and.While we serve this year-round, it’s even brighter in the spring with fresh radishes.
I also like to shave them into any salad or dip them whole in our prosciutto butter.”.Kenny Gilbert, Chef/Owner, Gilbert’s Southern Kitchen & Bar, Gilbert’s Hot Chicken, Fish & Shrimp, Gilbert’s Underground Kitchen, and Gilbert’s Social.