Tomatoes and Parsley Salad with Dijon Mustard Dressing
The summer is over. The evening light now hangs low over tight bunches of grapes and leaves rustle and whisper against a cool wind that will soon be their downfall. Wine makers wear their heavier clothes, last seen in April, and the faint odour of burning wood is just recognisable in the dampening evening air.
Autumn is here. In the garden the tomatoes hang low in weighty bunches, pulling on yellowing leaves enjoyed by fattening slugs. The last of the tomato harvest are often the best. Full of sunny flavours, a vibrant reminder of the summer that has past.
Parsley will remain in abundance until the first heavy frosts and its bushy green leaves are now a regular on the kitchen windowsill. Chopped finely and added to almost everything I eat in September, here is a classic recipe inspired by Chef Jody Adams. The peeling of the tomatoes is well worth the effort and the dish is made truly Burgundian by a heavy dose of her famous mustard.
- As many tomatoes as you like, the more variety the better.
- Large bunch of parsley.
- 1 shallot
For the vinaigrette
- Half a cup of good olive oil
- 1 tbs of white wine vinegar
- 2 pinches of salt
- 1 tsp of good honey
- 2 tbs of Dijon Mustard
- Place the tomatoes in a bowl and boil your kettle
- Pour hot water over your tomatoes. Leave for a couple of minutes.
- Once cool enough to handle the skins should come away with no trouble.
- Once skinned slice and lay out on a serving dish.
- Finley chop your parsley and shallot and garnish.
- Whisk all the vinaigrette ingredients together and pour liberally over the tomatoes. Serve as soon as possible.
Wine Suggestion – Aligote