I am home alone again. The girls are in Denmark to visit Luise’s family, which has put me in charge of the recipe-making for the next couple of weeks. I have this vision that now that I have got some extra time we could post recipes more often. Maybe at least twice a week? I can’t promise anything, but I will try. First recipe this week, a tomato salad.

A tomato salad can be just as boring or fantastic as you want. I didn’t want this to be boring, so instead of making the standard caprese salad with mozzarella and basil, I made this with goat cheese and oregano. But what really gives this salad it’s kick is my latest obsession – freshly grated horseradish! I woke up Monday morning with a mysterious horseradish craving. It’s mysterious because I have never even been particularly fond of horseradish before, and since Monday I have been completely crazy about it.

So, if you’re crazy about horseradish you will love this recipe, guaranteed. And if you are not, go straight to bed and make a wish that you wake up with a new craving. Then make this salad.

Except from the horseradish (wow, that is like the fifth time i mention it, can you tell I am obsessed?!) this recipe is all about the quality of the tomatoes. If you can’t find tomatoes that are in season, you shouldn’t make this salad. The ones I found tasted, smelled and looked divine. Try to get different sizes and colors to make the salad extra beautiful and varied.

Heirloom Tomato Salad with Horseradish & Goat Cheese (adapted from Jamie Oliver)
Serves 2

I had this salad for dinner, but it’s also perfect as a side dish or an appetizer.

2 handfuls of mixed heirloom tomatoes
1 small spring onion
half a clove of garlic, grated
3-4 tbsp olive oil (use the best one you got)
1 tbsp red wine vinegar
sea salt and freshly ground black pepper
2-3 tsp fresh horseradish, grated
100 g goat cheese, crumbled
a small handful of fresh oregano

Divide or slice the tomatoes, depending on their size, and put them in a medium sized bowl. Cut the spring onion in thin slices and add to the bowl together with the garlic. Add olive oil, vinegar, horse radish, salt and pepper to the salad, toss it all around and taste it, add more salt and horseradish if needed. Divide on two plates. Add crumbles of goat cheese and some fresh oregano before serving.

4 big leafs of Kale (Borecole)
2 red apples
1 handful sprouts
100 g goat feta cheese

Cook the quinoa. Mix the ingredients for the dressing in a high glass or a small bowl. Let the quinoa cool of for a while and add the dressing.
Rinse the kale and chop it. Cut the apples in small cubes. Mix all the ingredients with the quinoa and top it with the goat cheese.

Photos by: Johanna Frenkel