Tomato Salad Nicoise
Serves 4
   1 kg Goulburn Valley tomatoes
   50ml sherry vinegar
   50ml extra virgin olive oil
   100ml grapeseed oil (or other light flavoured oil)
   1 clove garlic, crushed
   200g waxy yellow potatoes (desiree, pinkeye, bintje, patrone, kipfler)
   24 ligurian olives
   6 chives
   425g tin tuna
   Mixed salad greens
   3 hard boiled eggs
   Salt and freshly ground pepper

Cut tomatoes into quarters and place in a large bowl. Mix vinegar with both oils and garlic, and then drizzle a little over the tomatoes. Set aside the remaining dressing.
   Peel and cook potatoes until tender, remove and drain, then slice. Place in a large bowl with olives and snipped chives. Pour some of the salad dressing over the potato and olive mix.
   Arrange the salad leaves on a platter, top with the tomatoes, potato and olives, tuna, eggs, season with salt and freshly ground pepper and serve.

Recipe from: The Northern Victoria Fresh Tomato Industry Development Committee.
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