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Features for "Amalfi Salads"
Served as appetizer. Vegetarian dish. Speciality: Occasion - Dinner Party.
Ingredients for "Amalfi Salads" (Click here for measurement conversion) 50 gm Pine Nuts
2 (110 gm) packages Salad Leaves (e.g. Red Chard)
200 gm sunblush Tomatoes, roughly chopped
200 gm Black Olives
FOR THE DRESSING
1 Tablespoon sun-dried Tomato Paste
1 Tablespoon Balsamic Vinegar
5 Tablespoons Olive Oil
Method for "Amalfi Salads"
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 re-whisk before using on the night. 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. To serve; put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well divide between eight glasses sprinkle with the toasted pine nuts.
Comments
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 8
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