Roasted tomato and shallot salad

20140518-163954-59994140.jpgThis is just the thing when your tomatoes are not quite ripe, or even a little past their best but you really fancy a delicious tomato salad. By roasting together the tomatoes and shallots you achieve a wonderfully sweet, sticky richness. So simple, but then all the finest things are. Best served at room temperature.

Roasted Tomato and Shallot Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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serves 2-4

  • 6-8 plum tomatoes, roughly chopped with the stem bit removed
  • 1 shallot, roughly chopped
  • Salt and pepper
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil
  • 1/2 tsp sugar

To dress:

  • 1 tsp balsamic vinegar
  • 1 tsp extra virgin olive oil
  • Basil leaves

– Roast the tomatoes and shallots with the seasoning, balsamic, oil and sugar for 40 minutes at 180 degrees centigrade/gas mark 4
– Transfer to your serving dish and drizzle with the extra dressing and basil leaves. Taste and adjust seasoning if necessary.

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Shallot and Mustard Dressing/Vinaigrette

This is a stone-cold classic French vinaigrette (I did learn the recipe at Le Cordon Bleu after all) and it will bring most salads to life. It manages to achieve a thick and well combined consistency when whisked with the mustard. The secret is the quantities: always 1 vinegar to 3 oil, and to use sunflower oil as well as extra virgin olive oil to lighten the taste. The pinch of sugar is essential too. Multiply the recipe as required.

I guarantee you will never again buy a substandard expensive ready-made salad dressing if you use this recipe.

Shallot and Mustard Dressing/Vinaigrette (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes enough to dress a salad for 2-3

  • 1 tbsp red wine vinegar
  • 2 tbsps sunflower oil
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp dijon mustard
  • 1/2 shallot, finely chopped
  • a tiny pinch of sugar
  • seasoning

– In a small bowl whisk together the vinegar, mustard, sugar, seasoning and shallot.

– Whisk in the oil to create a smooth dressing. Taste and adjust the seasoning.

– Perfect as a dressing for Veggie Salade Niçoise