Tomato salad with Lancashire cheese and pickled walnuts

Tomato salad with Lancashire cheese and pickled walnuts

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

A number of tomato growers in this country are growing some great heritage varieties, which make a really interesting salad. Pickled walnuts, with their sweet vinegary flavour, really do complement the tomatoes. Try to find a good aged Lancashire or Cheddar, which gives a nice natural seasoning to the salad.

Ingredients

Quantity Ingredient
400-450g mixed ripe flavourful tomatoes
2-3 pickled walnuts, plus 1–2 tablespoons of their juice
3-4 tablespoons cold-pressed rapeseed oil
salt
freshly ground black pepper
100g aged lancashire
or 100g cheddar cheese

Method

  1. Cut the tomatoes into fairly even-sized wedges and chunks, either halving small cherry tomatoes or leaving them whole.
  2. Chop the pickled walnuts into small pieces and mix in a bowl with some of their juice and the rapeseed oil. Season with salt and pepper to taste.
  3. Arrange the tomatoes on individual plates or one large serving platter and spoon over the pickled walnut dressing. Shave the cheese into thin slices with a sharp knife or vegetable peeler and scatter over the tomatoes.
Tags:
Hix Oyster & Chop House
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again