Amalfi salads

Cook: 10 mins - 20 mins

Easy

Serves 8
Solo salads for a casual help-yourself party

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal164
  • fat15g
  • saturates2g
  • carbs6g
  • sugars0g
  • fibre2g
  • protein3g
  • salt1.77g
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Ingredients

  • 50g pine nut
  • 2 x 110g packs salad leaves (we used bistro salad with red chard)
  • 200g SunBlush tomato, roughly chopped
  • 200g black olive (niçoise are great)

For the dressing

  • 1 tbsp sundried tomato paste
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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.

  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.

  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.

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Comments, questions and tips

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Comments (3)

flirtinflight's picture
5

this was really lovely. Especially the dressing - I shall use this more often.

milz123's picture
3

I used this for an occasion and did a platter of it rather than serving it in individual portions! :)

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