Tomato Salad with Horseradish Cream
  1. This goes really well with cold rare beef or BBQ’d meats and is a great summer salad that packs a punch.
  2. In a medium bowl, whisk the horseradish with the garlic, vinegar, half a teaspoon of salt, a tablespoon of the oil and two tablespoons of cold water. Pour in the cream, whisking all the while, until you have a uniform, runny sauce (don’t over-whip: you don’t want the sauce to thicken), then stir through the tarragon and two-thirds of the basil.
  3. To serve, place the tomatoes in a serving dish, pour the horseradish cream over and toss to coat. Drizzle over the remaining oil, and add the rest of the basil and a pinch of salt. Serve.
Recipe Notes

The horseradish cream can be made a day ahead and the tomatoes chopped and put in an air tight container the night before.  I also chop the tarragon and measure out the basil and put them in a bag with a piece of kitchen roll and then assemble all of it just before serving.

This has quite a lot of horseradish, which I find works well with the cream and the acidity of the tomatoes. If you don’t like the intensity, just use less.



Adapted from an Ottolenghi Recipe Guardian 2015