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Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette Print Email


For the wontons:
2 tablespoons olive oil
12 square wonton noodles
sea salt to taste

For the vinaigrette:
1 ounce cilantro leaves (1 cup, tightly packed)
1 tablespoon pine nuts
1 garlic clove – skinned
2 tablespoons brown rice vinegar
1/2 teaspoon maple syrup or organic sugar
5 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/8 teaspoon ground cayenne

For the salad:
2 ripe avocados – cut in 1” pieces
1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces
5 ounces baby arugula – rinsed and spun dry
freshly ground white pepper

Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.

To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.

Servings: serves 4 Prep Time: 20 minutes Cook Time: 5 minutes
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