Make Room Dr. Suess: Here's my Green Eggs Suspended in a Tomato Blossom Resting on Ham. by rebeccaryan

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food · @rebeccaryan · (edited)
$8.16
Make Room Dr. Suess: Here's my Green Eggs Suspended in a Tomato Blossom Resting on Ham.
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<p><img src="http://i.imgur.com/lXqg0yw.jpg" width="800" height="1422"/></p>
<p>This post is an extension of two of my previous posts. I created a recipe for a versatile dressing made from avocados and Dijon mustard. This cold salad uses that dressing. I also confessed in another post that I have a "thing" for kitchen appliances and kitchen gadgets. I made this tomato blossom using a cool little gadget called a "flowering onion maker".</p>
<p>I bought it in a second hand store for $2, after I read the leaflet included inside the box that suggested that you could use it to make multiple even slices into any round fruit or vegetable. "How cool is that!?!", I thought.&nbsp;</p>
<p><img src="http://i.imgur.com/YIxEtSp.jpg" width="640" height="1138"/></p>
<p>In this particular case, (using a tomato), you simply make 9 cuts, straight across the tomato, following the individual guides. What you are left with is a tomato that has been cut into 18 sections, all of which are the same size and width. This lets you bend back the sections to create a blossom. This can be used as a container to hold the filling of your choice.</p>
<p><img src="http://i.imgur.com/s2IbJyw.jpg" width="640" height="1138"/></p>
<p><img src="http://i.imgur.com/Xt9sRej.jpg" width="640" height="360"/>&nbsp;&nbsp;</p>
<p>I chose to fill this one with egg salad that I dressed with avocado Dijon dressing. I added boiled radishes to the egg salad in place of potatoes. This salad mimics "potato egg salad" and it's meant to be served chilled.</p>
<p>Make the dressing first. Here's the link to it: https://steemit.com/food/@rebeccaryan/a-versatile-dressing-made-with-avocados-and-dijon-mustard</p>
<p>The <strong>ingredients </strong>for the salad are:</p>
<ol>
  <li>4 hard boiled eggs;</li>
  <li>1 lb of radishes;</li>
  <li>1 stalk of celery (finely chopped);</li>
  <li>1.5 cups of avocado Dijon mustard dressing;</li>
  <li>4 medium size tomatoes;</li>
  <li>12 stocks of gently steaming asparagus; (You want the asparagus to be tender with a slight crunch, not mushy.)</li>
  <li>1/4 cup shredded smoked aged cheddar or the aged cheddar of your choice;</li>
  <li>12 slices of prosciutto;</li>
  <li>Balsamic vinegar and olive oil to taste;&nbsp;</li>
  <li>Pink Himalyan salt and freshly ground pepper to taste;</li>
  <li>and 4 sprigs of parsley to garnish.</li>
</ol>
<p>Yield: 4 salads</p>
<p><strong>Directions</strong>:</p>
<p><img src="http://i.imgur.com/9CJZYeK.jpg" width="640" height="1138"/></p>
<ul>
  <li>Boil eggs. (Put the eggs in the pot first and then add the water. Bring to a gentle boil. Remove from heat and let sit for 15 minutes. Drain and soak in cold water. This will stop your yolks from over cooking and discolouring a dark green colour.)</li>
</ul>
<p><img src="http://i.imgur.com/DdoW04E.jpg" width="640" height="534"/></p>
<ul>
  <li>Gather the radishes and peel the red skins off them with a vegetable peeler.</li>
</ul>
<p><img src="http://i.imgur.com/V26xc2E.jpg" width="640" height="1138"/></p>
<ul>
  <li>Boil the radishes until you can easily pierce them with a fork, and they are still slightly crunchy. (About 15 minutes. When you boil or cook radishes,they loose their heat.)&nbsp;</li>
</ul>
<p><img src="http://i.imgur.com/YqQfn53.jpg" width="640" height="360"/></p>
<ul>
  <li>Peel the eggshells off the eggs, while the radishes are boiling.</li>
</ul>
<p><img src="http://i.imgur.com/kuEJ1Ta.jpg" width="640" height="1138"/></p>
<ul>
  <li>Chop the celery into small pieces.</li>
</ul>
<p><img src="http://i.imgur.com/7X8eE8d.jpg" width="640" height="1558"/></p>
<p><img src="http://i.imgur.com/t9Ukc7w.jpg" width="640" height="360"/></p>
<ul>
  <li>Steam the asparagus. (Approximately 8 minutes.)</li>
</ul>
<p><img src="http://i.imgur.com/y101YPz.jpg" width="640" height="1138"/></p>
<ul>
  <li>In a medium size bowl, cut up the eggs and yolks into small pieces.</li>
</ul>
<p><img src="http://i.imgur.com/bClHEB0.jpg" width="640" height="1138"/></p>
<ul>
  <li>Add the celery.</li>
</ul>
<p><img src="http://i.imgur.com/atGpKhn.jpg" width="585" height="1040"/></p>
<ul>
  <li>Drain the radishes.</li>
</ul>
<p><img src="http://i.imgur.com/ErBqWPB.jpg" width="640" height="1138"/></p>
<ul>
  <li>slice the radishes into smaller, bit-size pieces.</li>
</ul>
<p><img src="http://i.imgur.com/RAfRgcU.jpg" width="640" height="716"/></p>
<ul>
  <li>Add the radishes and the avocado Dijon dressing to the egg and celery mixture.&nbsp;</li>
</ul>
<p><img src="http://i.imgur.com/dmSXPWP.jpg" width="640" height="1138"/></p>
<ul>
  <li>Blend well.</li>
</ul>
<p><img src="http://i.imgur.com/qw7uaIC.jpg" width="640" height="1138"/></p>
<ul>
  <li>Lay the asparagus on top of a serving plate. Use 3 full spears cut into multiple pieces per portion.</li>
</ul>
<p><img src="http://i.imgur.com/ojCk0Pi.jpg" width="640" height="360"/></p>
<ul>
  <li>Sprinkle with shredded cheese and drizzle with Balsamic vinegar and olive oil.</li>
</ul>
<p><img src="http://i.imgur.com/6R9f862.jpg" width="640" height="1138"/></p>
<p><img src="http://i.imgur.com/GjkW4mb.jpg" width="640" height="377"/></p>
<ul>
  <li>Roll 3 pieces of prosciutto and lay them on top of the asparagus spears.</li>
</ul>
<p><img src="http://i.imgur.com/AdUMyyq.jpg" width="775" height="449"/></p>
<ul>
  <li>Place the sliced tomato blossom on top of the prosciutto rolls.</li>
  <li>Fill with green egg salad.</li>
  <li>Season with salt and pepper and garnish with parsley.</li>
</ul>
<p><img src="http://i.imgur.com/SNlBHVa.jpg" width="923" height="523"/></p>
<p><img src="http://i.imgur.com/0lBTHfu.jpg" width="640" height="1138"/></p>
<p><img src="http://i.imgur.com/vYT4qgU.jpg" width="800" height="1359"/></p>
<p>Chill in the refrigerator for a few hours before serving. Enjoy with good company. ;)</p>
<p>I welcome your comments and I invite you to join me...there is always room for one more at my table.</p>
<p><img src="http://i.imgur.com/14QYaOf.jpg" width="640" height="833"/></p>
<p>~ Rebecca Ryan</p>
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vote details (131)
@papa-pepper · 
Wow, you rocked that! 

## Delicious! !!
👍  ,
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vote details (2)
@rebeccaryan · 
Oh @papa-pepper, thanks for taking a look and commenting! It was one of those posts, that I started days ago and just couldn't get it written up until tonight.  Better later than never. ;)
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@papa-pepper · 
Indeed, thanks for sharing!
👍  ,
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@natureofbeing ·
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@gringalicious · 
Fantastic presentation as always.  Beautiful photos making your food look so very appetizing.
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@rebeccaryan · (edited)
Thank you @gringalicious! It was really fun to make. Now I'm looking at all round vegetables and fruit in a much different way.
How will that look, if it's cut into 18 equal segments?...LOL
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