Tomato and Olive Vinaigrette
This makes a wonderful accompaniment to summer fish and chicken recipes.
Serves 4 as an accompaniment
This recipe is from Delia's Summer Collection
|For the tomato and olive vinaigrette: |
| 8 oz (225 g) tomatoes, skinned, de-seeded and chopped small|
| 3 oz (75 g) pitted black olives, chopped to the same size as the tomatoes|
| 1 fat clove garlic|
| 1 level teaspoon grain mustard|
| 1 tablespoon white wine vinegar|
| 1 tablespoon lemon juice|
| 4 fl oz (110 ml) olive oil|
| 1 level tablespoon chopped fresh chervil or flat-leaf parsley|
| sea salt and freshly milled black pepper|
You can see How to Skin and Deseed Tomatoes here
Crush the garlic with 1 teaspoon of rock salt, using a pestle and mortar, then add the mustard, vinegar, lemon juice, olive oil and a good seasoning of black pepper, and whisk thoroughly.
About half an hour before serving, add the tomatoes, olives and chopped chervil or flat-leaf parsley.
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