In Rebecca Rather’s “The Pastry Queen Christmas,” the Fredericksburg author offers a salad recipe inspired by a friend of hers, Austin writer Lucinda Hutson. “Lucinda knows how to throw a great party, with plenty of fabulous food and drink,” Rather writes. “This simple, refreshing salad will enhance any holiday buffet table.” The red and green colors are certainly welcome at Christmas, but you’ll find the flavors so welcome that you’ll make it year-round.
Cherry Tomatoes with Tequila-Lime Vinaigrette
Juice of 1 lime
1 teaspoon sea salt
3 to 4 tablespoons tequila
1 teaspoon white wine vinegar
1 teaspoon minced fresh flat leaf parsley (see note)
6 tablespoons olive oil
1 pint cherry tomatoes, sliced in half (see note)
[amazon-product]1580085628[/amazon-product]In a medium bowl, whisk together the lime, salt, tequila, vinegar, parsley and olive oil. Add the tomatoes and toss to coat. Let the tomatoes stand at room temperature for about 2 hours before serving.
Note: Use more parsley, if desired. Use grape tomatoes or any other miniature tomatoes, if desired.
Makes 4 to 6 servings.
From “The Pastry Queen Christmas” by Rebecca Rather.