Green tomato and ricotta salad

Name: Green tomato and ricotta salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 6-8 green tomatoes, thinly sliced; 1 1/2 tbs apple balsamic vinegar, aged sherry vinegar or balsamic vinegar; 1/2 tsp Dijon mustard; 100ml olive oil; 1/4 cup mixed herbs (such as dill, oregano, tarragon and chives); Chive flowers (optional), to garnish; 150g ricotta

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by James Grant and Alex Elliott-Howery

The husband-and-wife team behind Cornersmith café

Oct 15, 2015

The ricotta cheese in this fresh and crisp green tomato salad lifts it to a whole other level. Book extract from Cornersmith: Recipes from the Cafe and Picklery by Alex Elliot-Howery and James Grant (Murdoch Books)

6-8 green tomatoes, thinly sliced
1 1/2 tbs apple balsamic vinegar, aged sherry vinegar or balsamic vinegar
1/2 tsp Dijon mustard
100ml olive oil
1/4 cup mixed herbs (such as dill, oregano, tarragon and chives)
Chive flowers (optional), to garnish
150g ricotta

Method

1.

Place tomato in a large bowl. Sprinkle with a pinch of salt, toss gently and then set aside for 5 minutes to soften.
2.

Meanwhile, make a vinaigrette by whisking the vinegar and mustard with a little salt and pepper, then slowly drizzling in the olive oil until well combined.
3.

Add vinaigrette to tomato and toss to coat. Tear herbs, then add half to the tomato and stir through. Place tomatoes on plates, scatter with the remaining herbs and the chive flowers, if using, and top with small dollops of ricotta.