Salad of roasted tomatoes with shallots

Salad of roasted tomatoes with shallots

By
From
Encyclopedia of Food and Cookery
Serves
4-6

This dish relies on flavoursome red tomatoes and delicious little golden shallots, both roasted, and good olive oil.

Ingredients

Quantity Ingredient
8 golden shallots, peeled and halved
8 tablespoons olive oil
2 teaspoons caster sugar
8 ripe red tomatoes, peeled
250g green beans, ends trimmed
185g broad beans, shelled and cooked
1 tablespoon balsamic or wine vinegar
freshly ground black pepper
sea salt

Method

  1. Arrange the shallots on a sheet of foil, sprinkle with 2 tablespoons olive oil and the caster sugar. Fold up the sides of the foil and seal the edges to make an airtight parcel. Bake in a preheated hot oven (200°C) for 30 minutes. Meanwhile, halve the peeled tomatoes, drizzle with olive oil and roast in the oven for 30 minutes. Remove and set tomatoes and shallots aside.
  2. Drop the beans into boiling salted water and cook for about 4 minutes until tender-crisp. Drain and refresh under cold water. If time allows, remove the white skin from each broad bean to reveal the bright green bean underneath and set aside.
  3. Add the vinegar to a small bowl with salt and pepper and gradually whisk in 4 tablespoons olive oil until a thickened dressing is formed. Whisk in the juice from the tomatoes. Arrange the beans on a salad platter and top with the roasted tomatoes and shallots. Scatter with the broad beans and spoon around the dressing.
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