Chamomile Marinated Vegetable Salad
Recipe By Chef Jim Coleman
Yep, using herb tea is wacky, but when you think about it, it’s basically an herb infusion. It definitely adds extra flavor so you can use less olive oil.
For the dressing:
- 2 tablespoons balsamic vinegar
- 2½ tablespoons brewed chamomile tea, at room temperature
- 1½ tablespoons julienned fresh basil leaves or 1 teaspoon dried
- 2 cloves garlic, minced
- 2 tablespoons olive oil
For the salad:
- 2 plum tomatoes, cut into wedges
- ½ large green bell pepper; thinly sliced
- 1 yellow squash, cut into ½-inch slices
- ½ red onion, thinly sliced
- 2 tablespoons chopped fresh tarragon leaves or 1½ teaspoons dried
- ¼ cup chopped walnuts
- 1 head of red leaf lettuce, washed and separated into leaves
- 1. To prepare the dressing: Combine the vinegar, tea, basil and garlic in a small mixing bowl and whisk in the olive oil until emulsified.
- 2. 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.
TIP: To brew chamomile tea, add ¼ 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.