TOMATO AND HORSERADISH SALAD
Serves: 4-6
1/4 cup (60 mL) horseradish
■
root, finely grated
2 tbsp (30 mL) raw unfiltered
■
apple cider vinegar
3 tbsp (45 mL) regular olive oil
■
1 tsp (5 mL) sea salt flakes or
■
kosher salt
A pinch of sugar
■
3 1/2-4 cups (875 mL-1 L) cherry
■ or grape tomatoes, halved across the equator
1 small bunch Italian parsley, ■ leaves very roughly chopped, to give 1 cup (250 mL) loosely packed
1. 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.
2. 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.
3. 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.