Tomato and Egg Salad with Pistachio Cilantro Dressing by Sandy Ho
Hi! @sanssho back with a recipe this week. We’re starting to see these juicy tomatoes at the farmers market along with some beautiful beans so I thought I’d share this recipe with you. Something I love to throw together during these warmer days!
To start you’ll need a variety of perfectly ripe tomatoes + 2 eggs + a handful of beans
Tip: keep tomatoes out of the fridge. They will sweeten up and taste better as they ripen!
I found these incredible Dragons Tongue beans at the farmers market but you can use any kind of beans you like - even canned work!
+ 1-2 pepperoncinis for later
+ Parmigiano Reggiano also for later
Start by slicing up your tomatoes. They don’t have to be the same shape, in fact I love mismatched for added variety and texture as you eat! And sprinkle salt over the flesh side.
Next, set a pot of well salted water to boil and then place the eggs in to cook for 6 minutes. Use a slotted spoon to remove the eggs when they’re done and run under colder water. Keep the hot water in the pot!
op and tail your beans and quickly blanch (20-30 seconds) in the hot salted water. Run under cold water immediately after to keep the colour and crunch.
Peel your eggs!
Drizzle extra virgin oil over the beans and tomatoes and set aside while you prepare your dressing.
Add 1-2 anchovies into a blender. You can replace these with 1-2 tsp capers if you don’t like anchovies.
Add a handful of cilantro stems and leaves + 2-3 tbs olive oil + 1-2 tbs champagne vinegar
Finally 1 small handful of salted and roasted pistachios
Blend! - doesn’t have to be smooth.
Now time to plate, layer the dressing..
Break up the eggs and dot them around
Add the juicy tomatoes and spoon over some more dressing
Next up - the pepperoncini and a good few turns of cracked pepper
Finish with a good grating of Parmigiano Reggiano. Enjoy it with some fresh lettuce, a slice of toasted sourdough or simply on its own!