TOMATO SALAD WITH SPICY FRIED BREAD AND ALMOND AND GARLIC DRESSING. 04/09/14
The almond sauce is unusual and really tasty in this tomato salad.
INGREDIENTS METHOD

SERVES 4

 

Salad
500g/1lb plum tomatoes, roughly sliced into wedges
2 garlic cloves, roughly chopped
3 tbsp olive oil, plus extra to drizzle
2 thick slices of rustic white bread, crusts removed
½ tsp smoked paprika
300g/10oz baby tomatoes, ideally a variety of colours, halved
2 spring onions, finely sliced
1 big handful of parsley leaves, shredded
1 tbsp sherry vinegar

 

Dressing
60g/2oz blanched almonds
2 garlic cloves, crushed with a little salt
1 tbsp sherry vinegar
A squeeze of lemon juice
150ml/5fl oz extra-virgin olive oil

Preheat the oven to 200C/400F/gas 6. Place the plum tomatoes, garlic and olive oil in a baking dish or tray and season well with salt and pepper. Mix everything together with your hands, then place in the oven for 15 minutes.

Remove it from the oven, rip in the bread and sprinkle with the paprika. Toss everything together with a spoon so the bread absorbs all the oil and juices and is lightly dusted in paprika, then return to the oven for another 15 minutes until golden. Leave to cool slightly.

 

Meanwhile, make the dressing. Combine the almonds and garlic together in a food processor (or pestle and mortar) until finely ground. Stir in the sherry vinegar and lemon juice and season generously. With the machine running, slowly start pouring in the oil in a steady stream until it is incorporated. Add a few splashes of cold water to loosen it slightly for drizzling.

 

Tumble the contents of the baking dish into a salad bowl and add the raw tomatoes, spring onions, parsley and sherry vinegar. Season with salt and pepper, and drizzle over extra oil if it needs it. Transfer to plates and spoon over the dressing.

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TOMATO SALAD WITH SPICY FRIED BREAD AND ALMOND AND GARLIC DRESSING. 04/09/14
The almond sauce is unusual and really tasty in this tomato salad.
INGREDIENTS

SERVES 4

 

Salad
500g/1lb plum tomatoes, roughly sliced into wedges
2 garlic cloves, roughly chopped
3 tbsp olive oil, plus extra to drizzle
2 thick slices of rustic white bread, crusts removed
½ tsp smoked paprika
300g/10oz baby tomatoes, ideally a variety of colours, halved
2 spring onions, finely sliced
1 big handful of parsley leaves, shredded
1 tbsp sherry vinegar

 

Dressing
60g/2oz blanched almonds
2 garlic cloves, crushed with a little salt
1 tbsp sherry vinegar
A squeeze of lemon juice
150ml/5fl oz extra-virgin olive oil

METHOD

Preheat the oven to 200C/400F/gas 6. Place the plum tomatoes, garlic and olive oil in a baking dish or tray and season well with salt and pepper. Mix everything together with your hands, then place in the oven for 15 minutes.

Remove it from the oven, rip in the bread and sprinkle with the paprika. Toss everything together with a spoon so the bread absorbs all the oil and juices and is lightly dusted in paprika, then return to the oven for another 15 minutes until golden. Leave to cool slightly.

 

Meanwhile, make the dressing. Combine the almonds and garlic together in a food processor (or pestle and mortar) until finely ground. Stir in the sherry vinegar and lemon juice and season generously. With the machine running, slowly start pouring in the oil in a steady stream until it is incorporated. Add a few splashes of cold water to loosen it slightly for drizzling.

 

Tumble the contents of the baking dish into a salad bowl and add the raw tomatoes, spring onions, parsley and sherry vinegar. Season with salt and pepper, and drizzle over extra oil if it needs it. Transfer to plates and spoon over the dressing.

YOU MAY ALSO LIKE
TOMATO, RED CHILLI AND RICOTTA RISOTTO. 04/09/14
RAW TOMATOES, ANCHOVY AND MARJORAM PENNE. 04/09/14
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