🍽️ Tomato Salad with Bloody Mary Dressing and Nutty Quinoa

Name: Tomato Salad with Bloody Mary Dressing and Nutty Quinoa
Total time: 30 min
Yield: 4 servings
Ingredients: 80 g red or white quinoa; 80 g hazelnut flakes; nut oil (hazelnut or walnut); salt; 5 –6 favorite tomatoes; salt; 1 pinch sugar; 2 stalks –3 stalks celery (with greens); 1 beefsteak tomato; 0.5 tsp tomato paste; 1 tsp –2 tsp herb vinegar; 1 dash –3 dashes Worcestershire sauce; 4 tbsp olive oil; Piment d’Espelette (to taste); a few leaves of purple or regular basil; 4 slices –6 slices air-dried ham

382 kcal · 30 min · 4 servings

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Ingredients

80 g red or white quinoa
80 g hazelnut flakes
nut oil (hazelnut or walnut)
salt
5 –6 favorite tomatoes
salt
1 pinch sugar
2 stalks –3 stalks celery (with greens)
1 beefsteak tomato
0.5 tsp tomato paste
1 tsp –2 tsp herb vinegar
1 dash –3 dashes Worcestershire sauce
4 tbsp olive oil
Piment d’Espelette (to taste)
a few leaves of purple or regular basil
4 slices –6 slices air-dried ham

Instructions

1. Place the quinoa in a pot and pour 400 milliliters of hot water over it.
2. Bring the water to a boil.
3. Reduce the heat to low, cover the pot, and let the quinoa simmer gently for 20 minutes.
4. Meanwhile, heat a pan and toast the hazelnut flakes with a few drops of nut oil.
5. Lightly salt the toasted hazelnuts.
6. Spread the cooked quinoa onto a plate to let it steam off and cool slightly.
7. Mix the cooled quinoa with half of the toasted hazelnuts.
8. Season the quinoa mixture with salt and 1 to 3 teaspoons of nut oil.
9. Slice your favorite tomatoes.
10. Arrange the tomato slices on a plate.
11. Season the tomatoes with salt and sugar.
12. Set aside the celery greens.
13. Finely chop or thinly shred the celery stalks.
14. Salt the chopped celery.
15. Let the salted celery sit for a moment to soften.
16. Roughly chop the beefsteak tomato.
17. Place the tomato pieces and tomato paste into a blender.
18. Blend the mixture until smooth.
19. Pour the puree through a sieve to extract the juice.
20. Whisk the tomato juice with vinegar, Worcestershire sauce, and olive oil.
21. Season the dressing with salt and Piment d’Espelette (a spicy pepper).
22. Spread a little of the vinaigrette on the bottom of a serving platter.
23. Arrange the celery and tomato slices on the platter.
24. Sprinkle the nutty quinoa over the salad.
25. Sprinkle the remaining toasted hazelnut flakes over it.
26. Finely chop the reserved celery greens.
27. Pick the basil leaves off the stems.
28. Scatter the celery greens and basil over the salad.
29. Spoon the remaining vinaigrette over the finished salad.
30. Cut the ham into long strips.
31. Loosely arrange the ham strips on the salad.

Nutrition per serving

kcal: 382
Protein: 12 g · Fett/Fat: 28 g · Carbs: 20 g