Amalfi salads
- Preparation and cooking time
- Cook: -
- Easy
- Serves 8
Skip to ingredients
- 50g pine nut
- 2 x 110g packs salad leaves(we used bistro salad with red chard)
- 200g SunBlush tomatoroughly chopped
- 200g black olive(niçoise are great)
For the dressing
- 1 tbsp sundried tomatopaste
- 1 tbsp balsamic vinegar
- 5 tbsp olive oil
Nutrition: per serving
- kcal164
- fat15g
- saturates2g
- carbs6g
- sugars0g
- fibre2g
- protein3g
- salt1.77g
Method
step 1
The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and rewhisk before using on the night.
step 2
The pine nuts can be dealt with the day before to save time. Heat a small frying pan, tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
step 3
To serve, put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well, then divide between eight glasses and sprinkle with the toasted pine nuts.
