green tomato and roasted walnut salad

[achookwoman]

This recipe is adapted from the April/ May Dish Magazine.  The dressing can be made in the TMX but the green vegetables are best if sliced on a mandolin or with a very sharp knife.
It is nice to be able to use veggies from the garden and the Green Tomatoes and Zucchini are both the last of the season.
I have doubled the dressing ingredients as it is particularly nice and could be served with any salad.
This makes 6 generous serves.

Salad

2 large and 2 cherry green tomatoes
1 small fennel bulb, fronds trimmed off and saved, (I used a large stick of celery)
1 Lebanese cucumber or 1/2 a small telegraph cucumber
1 medium Zucchini
1/2 teaspoon of each,  sea salt and freshly ground black pepper
Zest of 1 Lemon.
1/2 cup on Walnut pieces, roasted.

Dressing

2/3 cup of Creme fraiche, ( I used sour cream )
4 tablespoons of Olive oil
2 tablespoons of white wine vinegar( I used Apple cider vinegar).
2 cloves of garlic, crushed
2 teaspoons of Dijon mustard
1 teaspoon of honey

Method

Dressing
Add all ingredients to TMX bowl and mix on speed 5 for 5 seconds.

Salad

Shave all vegetables into a large bowl and toss with salt and pepper . If making ahead, add salt and pepper just prior to serving.
Arranged on a large platter and scatter with, fennel fronds, lemon zest and walnuts.
Drizzle with some of the dressing.

Note
I served this salad with fish in egg and bread crumbs and TMX mashed potatoes.

[achookwoman]

[Cornish Cream]

It looks delicious Chookie.I like the look of the dressing ingredients.I'm not very good at salad dressing

[judydawn]

Looks lovely Chookie.  I'm like you CC, usually can't be bothered with salad dressings but they are simple when you see recipes like this.

[troupie]

Never thought of eating green tomatoes; do they taste the same as when they are ripe? The salad sounds nice though so on the list to try next time we have visitors. DH just likes a bit of lettuce and cucumber (peeled) and red tomato.

[achookwoman]

I have been looking at this recipe for about a week.  We have never eaten green tomatoes.  They taste nothing like ripe tomatoes.  They have none of the acid.  This was a nice mix and I particularly liked the celery although it was not in the original recipe.
I would serve this to visitors, in fact will make it for Easter lunch.