~ Serves Four ~

3 Yellow Tomatoes (organic)

4 wild leeks ~ can substitute green onions or scallions

1 red onion

¼ bunch pea shoots or alfalfa sprouts

3 thin carrots

¼ cup extra virgin Tuscan olive oil

1 T balsamic vinegar

Juice of 1 lemon

Salt to taste

• Slice tomato in rounds and lay flat on plate to make a base.

• Grill the leeks, cut into pieces ,and slice very finely. Soak briefly in water, remove and pat dry.

• Toss the carrots in olive oil and sprinkle with salt. Roast in the oven at 350 degrees for 17 minutes. Let cool and cut into one inch pieces.

• Make a small dressing of olive oil, lemon, and salt. Toss all ingredients in the dressing.

• Place on tomato base and drizzle balsamic vinegar around the outside of the plate.

©Tarbell’s 1998

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© 2002 Tarbell's