Recipes & Tips:
Fingerlings, Radish and Red Onion in Tomato Vinaigrette by The Yum Yum Factor
Thank you to The Yum Yum Factor for creating this summer recipe using vibrant colours and amazing flavours. Check out their blog below:
1 680 (1.5lb) bag EarthFresh Fingerling Gourmet Potatoes
1 red onion, cut in large chunks
1 bunch radishes
1 tbls red wine vinegar
pinch kosher salt
1 large or 2 medium ripe tomatoes
1/4 cup extra + 2 tbls extra virgin olive oil
1 clove garlic, grated
about 2 tbsp chopped basil
about 2 tbsp chopped Italian parsley
Preheat the oven to 425F
Halve the fingerling potatoes, halve the radishes and throw them in a bowl along with the red onion and toss with the olive oil and a good pinch kosher salt. Spread the vegetables out on a big baking sheet and roast in the oven for about 20 minutes. Remove and set aside and let cool to room temperature.
Cut the tomatoes in half and squeeze out the seeds using your fingers to make sure you get them all. Grate the tomato on a large hole grater right down to the skin. The skin will protect your fingers and won't grate so it makes it easier than you think. Put the tomato pulp in a bowl and throw in a pinch of kosher salt, garlic and the vinegar. Whisk in the olive oil and taste and add more salt if needed.