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Tomato and Olive Vinaigrette

This makes a wonderful accompaniment to summer fish and chicken recipes.


This recipe is from Delia's Summer Collection


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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