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Jim Coleman Recipes

Chamomile-marinated vegetable salad

For this recipe you will need:

For the dressing:

2 tablespoons balsamic vinegar
2 1/2 tablespoons brewed chamomile tea, at room temperature
1 1/2 tablespoons julienned fresh basil leaves
2 cloves garlic, minced
2 tablespoons olive oil

For the salad

2 plum tomatoes, cut into wedges
1/2 large green bell pepper; thinly sliced
1 yellow squash, cut into 1/2-inch slices
1/2 red onion, thinly sliced
2 tablespoons chopped fresh tarragon leaves
1 head of red leaf lettuce, washed and separated into leaves

Sift together the dry ingredients in a bowl. Cut the butter into small pieces and blend into the To prepare the dressing, combine the vinegar, tea, basil and garlic in a small mixing bowl and whisk in the olive oil until emulsified.

To prepare the salad, place the tomatoes, bell pepper, squash, onion and tarragon in a large mixing bowl and combine. Let the salad marinate at room temperature for about 1 hour. Stir in the walnuts. Arrange 3 or 4 lettuce leaves on each plate and top with the vegetable mixture.

To brew chamomile tea, add 1/4 cup of boiling water to a cup containing 2 tea bags and let the tea infuse until cool. Strain off the amount needed for this recipe and save the rest to drink (you will need to dilute it). Chamomile makes a relaxing tea that soothes the digestive system.

©2005 WHYY