Salad
Tomato aspic salad+dressing
PrepPr20 minCookCk20 minTotalTot40 minServesSrv2-4Ca:PCa:P1:0.4
Ingredients
- For the salad:** (Optional)
- 1 Tbsp high-quality non-hydrolyzed gelatin powder
- 1 cup homemade stock (chicken or beef)
- 1 cup homemade tomato juice (from fresh, ripe garden tomatoes, seeds removed)
- 1 cup shredded carrots
- For the dressing:** (Optional)
- 1 tsp balsamic vinegar
- 1 tsp melted coconut oil (92°F/33°C)
- 1 tsp olive oil
- 1/2 tsp pickling salt
Directions
- To prepare tomato juice, blanch the tomatoes: Boil enough water to submerge tomatoes in a large bowl. Cut a small “x” at the bottom of each tomato, submerge in boiling water for a few minutes until the skin curls, then peel. Cut peeled tomatoes in half, spoon out seeds, and blend into juice.
- Prepare salad dressing: In a small bowl, whisk together balsamic vinegar, melted coconut oil, olive oil, and pickling salt. Decant into a salad dressing pourer.
- Sprinkle gelatin over ½ cup cold stock in a bowl and let it bloom until it gels.
- Heat the remaining ½ cup stock until hot, pour over the bloomed gelatin mixture, and mix.
- Add tomato juice to the gelatin mixture and stir.
- Pour into ramekins and chill until firm.
- Serve on a bed of shredded raw carrots: Soak ramekins in hot water, invert onto carrots, and drizzle with dressing.
Contribution
By Dodie Anderson’s mother (Contra Diet)Nutrition Facts
Per serving (1 of 3). Does not change when you scale ingredients.
- Calories 79.13333333333333
- Total Fat 12g
- Saturated Fat 4.8g
- Polyunsaturated Fat 0.3g
- Monounsaturated Fat 0.1g
- Sodium 2815.1 mg
- Carbohydrate 25.9g
- Fiber 8.8g
- Sugar 7.1g
- Protein 10g
- Calcium 146.8 mg
- Phosphorus 55.1 mg
- Ca:P ratio 1:0.4
- Vitamin A 1311.7 mcg
- Vitamin C 38.7 mg
- B1 (Thiamin) 1.4 mg
- B2 (Riboflavin) 0.1 mg
- B3 (Niacin) 2.1 mg
- B5 (Pantothenic) 0.3 mg
- B6 0.3 mg
- Folate 20.9 mcg
- Vitamin K 6.2 mcg
- Copper 0.1 mg
- Zinc 0.3 mg
- Selenium 1.8 mcg
