a small red onion
1 a yellow pepper
3 large juicy plump tomatoes
3 stalks of celery
1 garlic clove
Juice of half a lemon
¼ teaspoon of hot mustard
a glug of Irish rapeseed oil (okay use Olive oil if you need to)
1 tablespoon Capers (optional)
1 green chilli (optional)
A pinch of hot paprika
Take the bowl you are going to serve the salad, chop the garlic clove in half and run it around the bowl, it adds a hint of garlic and is a wonderful technique to add an extra layer of flavour.
Chop the onion finely and place it in the bowl season it with salt and pepper, mix and add the lemon juice. this wilts the onion slightly. Add the mustard and mix.
Chop the yellow pepper and celery finely add to bowl.
Keep the tomatoes large add to bowl. Pour the glug of rapeseed oil over the salad – sparingly it does not need much.
Chop the chilly finely add to bowl and use as much as you want. I liked this salad with a kick.
Add the capers to bowl. If you are using salted ones wash them and dry them off on kitchen paper.
Mix and leave to sit. Sprinkle the paprika over it before you bring it to the table and toss nce again before serving.
I made this to accompany crab claws and some left over monkfish that was served cold. I had a little mature cheddar on the side too. It was delicious and think it would go great with BBQ meat, roast chicken and steak too.
I suppose it is an unconventional way to make a salad dressing making it in the bowl as you go along. But it works and I will make this again.
Hope you try it, if you do let me know what you like about it.