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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Solo salads for a casual help-yourself party. Start these the day before to save yourself time. Ingredients:
50 g pine nuts |
2 (110 g) packages salad leaves (e.g. red chard) |
200 g sunblush tomatoes, roughly chopped |
200 g black olives (nicoise are great) |
1 tablespoon sun-dried tomato paste |
1 tablespoon balsamic vinegar |
5 tablespoons olive oil |
Directions:
1. The day before; make the dressing.
2. Mix the tomato paste and vinegar in a small bowl.
3. Slowly whisk in the olive oil to form a smooth emulsion and season to taste.
4. Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
5. The pine nuts can be dealt with the day before to save time. Heat a small frying pan.
6. tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
7. To serve; put the leaves in a large bowl with the tomatoes and olives.
8. Pour in the dressing and mix well.
9. divide between eight glasses.
10. sprinkle with the toasted pine nuts.
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