Excerpted from At My Table by Nigella Lawson. Copyright © 2017 by Nigella Lawson. Photography copyright © 2017 by Jonathan Lovekin. Published byAppetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Nigella Lawson's tomato and horseradish saladBy Chatelaine
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4 to 6
One of the most gratifying things for a home cook is to scrummage a meal together out of leftovers. It’s enormously satisfying to ransack the fridge and use up what lies under plastic wrap or is lounging about in the vegetable drawer; it always provides a relaxed, unforced creativity. I certainly would never have thought of using horseradish as a dressing for a tomato salad if I hadn’t wanted to find a way to use up a horseradish root staring beseechingly at me every time I opened the fridge. - Nigella
- 1/4 cup finely grated horseradish root
- 2 tbsp raw unfiltered apple cider vinegar
- 3 tbsp regular olive oil
- 1 tsp sea salt flakes or kosher salt
- a pinch sugar
- 1 1/4 lbs (3 1/4 - 4 cups) chery or grape tomatoes
- small bunch Italian parsley , leaves removed and very roughly chopped (1 cup, loosely packed)
- Stir the grated horseradish and vinegar together in a small bowl, then add the oil, salt, and sugar and whisk a little with a fork, just to combine. Cover with plastic wrap and let stand for a while, if time permits.
- Tumble the halved tomatoes into a large mixing bowl, add the dressing, and mix everything gently but thoroughly together. Cover the bowl with plastic wrap and leave for 30–60 minutes, by which time the tomatoes will have given out their fruity juices, which duly mingle with the fierceness of the horseradish.
- Toss the tomatoes tenderly in their bowl, then add the parsley leaves and toss again gently. Decant to a smaller serving bowl or a large plate and take to the table.