Thursday, May 18, 2006

Three color salad

This is a simple recipe we invented with some friends when out camping one time in France. It is a bit different from the Italian Tricolor salad- with yellow instead of white being shown against green and red. Perhaps it should be the Mexican tricolor- it certainly has Mexican ingredients. We whipped it up today now that the price of avocadoes is not too horrific.
Three Color Salad

8 firm tomatoes (diced)
2 tins sweetcorn
3 ripe avocados (diced)
1 tsp Dijon mustard
2 tbsp extra virgen olive oil
1 tbsp white wine vinegar
Salt and pepper
Grated cheddar cheese


1, Place the tomatoes, sweetcorn and avocado in a bowl. Gently mix them so they are distributed evenly in the bowl

2, Combine the mustard with the vinegar. Gradually add olive oil to the mixture of mustard and vinegar. Whisk up into a vinaigrette, and drizzle over the salad.

3, Season to taste, and add a little sprinkling of cheddar cheese over the top.

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