Claus Meyer‘s ‘Salatværksted’ cookery book has become something of a salad bible in my kitchen. He has a talent for putting ingredients together where I start by thinking “huh, really, hmm not sure about that…” when I read the recipe, and end up all like, “ahhh, that’s so good!” after tasting it. This salad is a great way to use redcurrants when they are in season and they go great with the tomatoes. Give it a try :)
The Salad
700g summer-ripe tomatoes
150g redcurrants
1/2 handful lovage leaves (løvstikkeblade)
1/2 handful parsley
1 small red onion
cane sugar
sea salt
freshly ground black pepper
The Dressing
4 dessertspoons cold-pressed rapeseed oil
2 dessertspoons cider or balsamic vinegar
crispy bread slices*
Rinse the tomatoes, redcurrants and herbs under running cold water. Cut the tomatoes into pieces. Fold the lovage and cut into slices. Pick the parsley into small florets. Peel the onion, slice thinly and separate into rings.
Place the tomato, redcurrants, onion and herbs into a large bowl and toss with some sugar, salt and freshly ground black pepper. Drizzle the oil and vinegar over the top and garnish with the crispy bread slices*.
Eat at room temperature .
* To make the crispy bread, thinly slice some bread (preferably at least a day old), spread on a baking tray and brush on both sides with oil. Toast in the oven at 130° C/260° F until golden brown (20 minutes or so).
