Sunday, September 30, 2012
Roasted Tomatoes & Avocado Salad with Framboise Dreesing
Sadly, lots of vegetables we buy at the supermarket nowadays have lost their flavour. Tomatoes are one of them. I love tomatoes, so feel very disappointed if they have no flavour at all.
I often roast tomatoes before adding them to salads. We can extract the tomato's own sweet flavour by roasting.
The tomatoes used for this salad are also roasted, and the dressing is made with the oil used for cooking the tomatoes. Fruity raspberry vinegar and sweet Japanese mayonnaise emphasise the tomatoes' flavour even more.
Ingredients for 2 - 3 people
1/4 cup olive oil
2 Roma tomatoes each cut into 6 wedges
salt and black pepper to taste
1 tablespoon raspberry vinegar
1 tablespoon QP mayonnaise
1/2 teaspoon Pommery mustard
1/2 teaspoon sugar
1 ripe avocado
3 - 4 handfuls green salad of your choice
Place the tomatoes in an oven proof dish and drizzle the olive oil all over. Season with salt and vigorous black pepper. Roast the tomatoes in an preheated oven at 400F for about 20 minutes. Carefully turn over the tomatoes once halfway through.
Remove the tomatoes to a plate and leave to cool completely. Reserve the oil in the dish.
Add the vinegar, mayonnaise, mustard and sugar to the reserved oil and mix well. Season with extra salt and black pepper if neccessary.
Halve the avocado, then stone and peel. Cut it into 1/2 inch cubes.
Dish up the green salad to a large plate and arrange the roasted tomatoes and avocado. Drizzle the Framboise (raspberry) dressing all over.