Friday, 31 July 2009
This is a really good, tangy salad. The onion can be grated into a fine pulp that coats the tomatoes beautifully.
It's perfect for a summer afternoon with a piece of crusty bread to mop up the juices.
Egyptian Tomato Salad
Nigella Lawson's recipe. Serves 4.
Ingredients:5 medium-sized vine tomatoes (approx. 750g altogether)
1 shallot, peeled
1 clove of garlic, peeled
3–4 tablespoons olive oil
Salt and pepper
Handful freshly chopped coriander
Good squeeze of lemon juice
Splash of olive oil
1. Chop the shallot and garlic as finely as is humanly possible – or just blitz to a pulp in a processor – and put in a small bowl with the oil, a pinch of salt and a grinding of pepper.
2. Leave to steep while you blanche the tomatoes: that’s to say, put them in a large bowl then pour boiling water over them so that they are hotly submerged. Leave for 5 minutes then tip into a colander and run under cold water.
3. Using a sharp knife, peel off the skins then cut these fuzzy spheres into slices, as thick or as thin as you like.
4. Arrange the tomatoes in a dish and pour over the dressing, using your fingers to mix well. I find it easier to use one bowl for steeping purposes and another one, later, for serving. You can let the tomatoes sit like this for a good couple of hours while the flavours will deepen wonderfully.
5. When you’re ready to eat, either leave the dressed tomatoes in the bowl or decant to a new one but turn them to coat, squeeze over some lemon juice, sprinkle with Maldon salt and a tablespoon or so of freshly chopped coriander and splash with olive oil.
6. Serve at room temperature.
Note: even if you're too lazy to peel the tomatoes (these photos clearly implicate me), the salad is still very good.