Salad of Tomatoes, Snow Peas, Daikon & Red Pepper with Toasted Almonds

Name: Salad of Tomatoes, Snow Peas, Daikon & Red Pepper with Toasted Almonds
Yield: Serves 6
Cuisine: French
Ingredients: 6 pale inner celery leaves, washed and torn; 1 stalk celery, washed, sliced in half crosswise, then cut into 5mm-thick pieces; 1 large red pepper, washed, top, seeds and white membrane removed, cut into 3mm dice; 10 cm piece daikon, peeled, or 6 red radishes, washed and thinly sliced; 10 cm piece daikon, peeled, or 6 red radishes, washed and thinly sliced; 200 g snow peas [mange-tout], washed, strings removed, cut on the diagonal into 5mm-thick slices; 200 g snow peas [mange-tout], washed, strings removed, cut on the diagonal into 5mm-thick slices; sea salt [preferably Halen Môn smoked salt]; sea salt [preferably Halen Môn smoked salt]; 4-6 Roma tomatoes, washed and cut lengthwise into 4-6 wedges [depending on size]; 100 g blanched almonds, splintered or roughly chopped; 50 g Pecorino Romano or hard goat’s cheese, finely shaved with a vegetable peeler; 50 g Pecorino Romano or hard goat’s cheese, finely shaved with a vegetable peeler; 40 ml extra virgin olive oil [preferably a peppery-tasting one]; 40 ml vegetable oil; 20 ml lime juice, or to taste; freshly ground white pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Here is a handsome and flavoursome salad to add to a buffet table or to accompany a roast chicken served at room temperature with Mayonnaise. The celery leaves add a hint of bitterness to the salad. A simple green salad and some good bread will complete an enjoyable summer lunch.

Ingredients

100 g blanched almonds, splintered or roughly chopped
4-6 Roma tomatoes, washed and cut lengthwise into 4-6 wedges [depending on size]
sea salt

Australian
Europe
Oceania
France
Australia
Side dish
Lunch
Vegetarian
Gluten-free
Summer
Mediterranean

Method

Preheat the oven to 150°C. Place the almonds on a baking tray and toast for 10 minutes or until light golden. Set aside.
Put the tomato in a colander and sprinkle with some salt, then leave to drain for 10 minutes or so. Pat dry with paper towel before