Amalfi salads

Amalfi salads

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(4 ratings)

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Cooking time

Cook: 10 mins - 20 mins

Skill level

Easy

Servings

Serves 8

Solo salads for a casual help-yourself party

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
164
protein
3g
carbs
6g
fat
15g
saturates
2g
fibre
2g
sugar
0g
salt
1.77g

Ingredients

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

For the dressing

  • 1 tbsp sundried tomato paste
  • 1 tbsp balsamic vinegar
  • 5 tbsp olive oil

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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.

Recipe from Good Food magazine, January 2002

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Comments

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flirtinflight's picture
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this was really lovely. Especially the dressing - I shall use this more often.

milz123's picture
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I used this for an occasion and did a platter of it rather than serving it in individual portions! :)

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