Sunday, April 13, 2014

Green Tomato and roasted Walnut Salad

This recipe is adapted from the April/ May Dish Magazine.  The dressing can be made in the TMX but the green vegetables are best if sliced on a mandolin or with a very sharp knife.
It is nice to be able to use veggies from the garden and the Green Tomatoes and Zucchini are both the last of the season.
I have doubled the dressing ingredients as it is particularly nice and could be served with any salad.
This makes 6 generous serves.


2 large and 2 cherry green tomatoes
1 small fennel bulb, fronds trimmed off and saved, (I used a large stick of celery)
1 Lebanese cucumber or 1/2 a small telegraph cucumber
1 medium Zucchini
1/2 teaspoon of each,  sea salt and freshly ground black pepper
Zest of 1 Lemon.
1/2 cup on Walnut pieces, roasted.


2/3 cup of Creme fraiche, ( I used sour cream )
4 tablespoons of Olive oil
2 tablespoons of white wine vinegar( I used Apple cider vinegar).
2 cloves of garlic, crushed
2 teaspoons of Dijon mustard
1 teaspoon of honey


Add all ingredients to TMX bowl and mix on speed 5 for 5 seconds.


Shave all vegetables into a large bowl and toss with salt and pepper . If making ahead, add salt and pepper just prior to serving.
Arranged on a large platter and scatter with, fennel fronds, lemon zest and walnuts.
Drizzle with some of the dressing.

I served this salad with fish in egg and bread crumbs and TMX mashed potatoes.

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