Chicory and radicchio filled with quark and pickled mushrooms
A salad fit for the ladies of the official »Bridgerton« cookbook.
Tomato & Peach Salad with Basil Vinaigrette
Stevan Paul's all-time favourite summer salad tastes best when tomatoes and peaches are ripe. The combination is unbeatable.
This salad is from Stevan Paul's cookbook Simple & Clever Cooking is now easy for you to recreate at home.
| Ingredients (2 servings) | ||
|---|---|---|
| 8-12 | ripe small tomatoes | |
| pinch(es) | salt | |
| 1-2 | ripe, fresh peaches or nectarines | |
| 2-3 | tablespoon(s) | full-fat cream cheese |
| 1-2 | tablespoon(s) | sour cream |
| 3 | tablespoon(s) | white balsamic vinegar, or substitute with white wine vinegar |
| 1 | tablespoon(s) | runny honey |
| 4 | tablespoon(s) | olive oil |
| handful | fresh basil leaves | |
| 1-2 | tablespoon(s) | pine nuts |
| pinch(es) | freshly ground black pepper | |
- Quarter the tomatoes, remove the hard centre stalk and salt the tomatoes. Cut the peaches or nectarines in half and remove the stone, then cut into wedges. Mix the cream cheese with the sour cream until blended and creamy.
- Put vinegar, honey and olive oil into a jug and whisk vigorously to make the vinaigrette. Finely chop 4 basil leaves and stir into the vinaigrette. Roast the pine nuts in a hot dry pan, keep an eye on them as they will start to burn quickly, as soon as they start to turn a light shade of brown (approx. 1 minute) remove from the heat.
- Spread the cream cheese thinly on a plate with the back of a spoon. Arrange the tomatoes and peaches on top. Drizzle with the vinaigrette. Sprinkle with pine nuts and basil leaves, lightly pepper to taste and serve.
