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Cherry Tomato Salad

For 4 as a starter.
(this delicious salad is in fact more difficult to get right than you might think!-but well worth the effort.Don't attempt to short cut by leaving the tomatoes unpeeled, this makes a big difference to the salad)

450g (1 lb.) Ripe Vine Cherry Tomatoes
12 leaves fresh Basil
6 tablespoons finest Olive Oil
1 Teaspoon Sugar
Good Grating black pepper
Sprinkle Maldon Sea salt
2 tablespoons Balsamic Vinegar
1 Avocado
225g(8 oz.) Knockalara Sheeps Cheese
18 stoned Black Olives
3 tablespoons Pine Nuts.

With a sharp knife put a small cross at the stalk of each of the tomatoes.
Put them in a bowl and pour over boiling water.
Leave for one minute then run in cold water.
Peel them, the skins should slip off easily but I admit it is a labour of love.
Leave these whole and put into the dish in which you are going to serve the salad.
Sprinkle over the torn basil, oil, sugar,pepper, salt, and vinegar and toss gently together. Leave these to marinade together for 20 mts or so.
Toss the pine nuts in a hot ungreased pan until they brown, put to one side.
Cut and crumble the cheese into small pieces.
Skin, stone and chop the avocado.
Just before you serve spoon the nuts, avocado, olives and cheese in with the tomatoes and toss gently together.
Spoon into four individual salad bowls and serve with a fork and a spoon and some bread to soak up the juices.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef