Amalfi Salads

Step 1

The day before; make the dressing.

Step 2

Mix the tomato paste and vinegar in a small bowl.

Step 3

Slowly whisk in the olive oil to form a smooth emulsion and season to taste.

Step 4

Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.

Step 5

The pine nuts can be dealt with the day before to save time. Heat a small frying pan.

Step 6

tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.

Step 7

To serve; put the leaves in a large bowl with the tomatoes and olives.

Step 8

Pour in the dressing and mix well.

Step 9

divide between eight glasses.

Step 10

sprinkle with the toasted pine nuts.