Recipe Heritage Tomato Salad with Potatoes, Parsley & Broad Beans

Morning Glory

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A simple salad, best made when the potatoes are still warm to allow the dressing to soak in.

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Ingredients (serves 1 to 2)
5 boiled new potatoes, cut into halves (100g)
5 baby heritage toms, cut into halves
A handful of flat-leaved parsley (leaves only)
50g frozen baby broad beans
1 tbsp Extra Virgin Olive Oil
1 tsp Dijon mustard
1 tsp fresh lime juice
Salt to taste

Method
  1. Cook the beans for a a few minutes in boiling water. Allow to cool and slip of their skins. You don’t have to skin them but it does improve the appearance.
  2. In a bowl large enough to hold the salad, mix together the lime juice and mustard. Then whisk in the olive oil to make the dressing. Add salt to taste.
  3. Add the rest of the ingredients to the bowl and mix thoroughly. If possible. add the potatoes whilst they are still warm.
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Last edited:

CraigC

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1 Dec 2017
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SE Florida
A simple salad, best made when the potatoes are still warm to allow the dressing to soak in.

View attachment 28192

Ingredients
5 boiled new potatoes, cut into halves (100g)
5 baby heritage toms, cut into halves
A handful of flat-leaved parsley (leaves only)
50g frozen baby broad beans
1 tbsp Extra Virgin Olive Oil
1 tsp Dijon mustard
1 tsp fresh lime juice
Salt to taste

Method
  1. Cook the beans for a a few minutes in boiling water. Allow to cool and slip of their skins. You don’t have to skin them but it does improve the appearance.
  2. In a bowl large enough to hold the salad, mix together the lime juice and mustard. Then whisk in the olive oil to make the dressing. Add salt to taste.
  3. Add the rest of the ingredients to the bowl and mix thoroughly. If possible. add the potatoes whilst they are still warm.
View attachment 28193

Heritage? Are they what we would call heirloom tomatoes?
 
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