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
- 5 tbsp olive oil
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.
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, ,Low-Carb
, Ingredients50g pine nut2 x 110g packs salad leaves (we used bistro salad with red chard)200g SunBlush tomato, roughly chopped200g black olive (niçoise are great)For the dressing1 tbsp sundried tomato paste1 tbsp balsamic vinegar5 tbsp olive oilMethodSTEP 1The day before, make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in…
, http://www.edamam.com/ontologies/edamam.owl#recipe_085e89c12bb1ac8439fd824a381bf2aa
, 8
, Low-Carb
, Sugar-Conscious,Kidney-Friendly,Keto-Friendly,Vegan,Vegetarian,Pescatarian,Mediterranean,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,FODMAP-Free,Kosher
, Sulfites
, 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)
- 1 tbsp sundried tomato paste
- 1 tbsp balsamic vinegar
- 5 tbsp olive oil
,
, Ingredients50g pine nut2 x 110g packs salad leaves (we used bistro salad with red chard)200g SunBlush tomato, roughly chopped200g black olive (niçoise are great)For the dressing1 tbsp sundried tomato paste1 tbsp balsamic vinegar5 tbsp olive oilMethodSTEP 1The 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 2The 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 3To 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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