Green Tomato and Roasted Walnut Salad

, from Issue #53. September, 2015
Photography by Manja Wachsmuth.
Green Tomato and Roasted Walnut Salad

This has to be one of the prettiest and freshest salads I’ve made and the fabulous dressing is one I serve frequently with other salads. If green tomatoes aren’t available you can use red but slice rather than shave them.

Serves: 6


2 large and 2 cherry-size green tomatoes
1 small fennel bulb, fronds trimmed off and reserved
1 Lebanese cucumber or ½ small telegraph cucumber
1 medium zucchini
½ teaspoon each sea salt and freshly ground pepper
zest 1 lemon
½ cup walnut pieces, roasted

Crème fraîche dressing
 cup crème fraîche
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
½ teaspoon honey


Dressing: Whisk all the ingredients together and season.

Salad: Using a mandolin or very sharp knife, shave all the vegetables thinly. Place in a large bowl and toss with the sea salt and pepper.

Transfer to a serving platter and drizzle with some of the dressing and scatter with the fennel fronds, lemon zest and walnuts. Serve the remaining dressing separately.