Tomato salad Maman Blanc
Over here in the UK, we have a wonderful chef called Raymond Blanc. He owns one of Britain's great restaurants called 'Le Manoir des Quattre Saisons' (The Four Seasons Restaurant) in the countryside just north of London. During an interview some time ago, he mentioned his mother who, he said, was the great inspiration who encouraged him to become a restaurateur - the rest is history!
This recipe is from Madame Blanc's collection. Here's the recipe:
Tomato salad Maman Blanc:
4 large ripe beefsteak tomatoes thickly sliced.
1 red onion, finely sliced
1 shallot (scallion), finely chopped
1 garlic clove, crushed
1 tbsp Dijon mustard
3 tbsp rapeseed oil or olive oil
splash white vinegar
1-2 tbsp warm water
2tbsp roughly chopped fresh flatleaved parsley
1 small handful fresh basil leaves.
Preparation method
1. Arrange the tomatoes in circles on a serving platter
2. Scatter the red onion over the top
3. Place the shallot, garlic and white wine vinegar into a bowl and whisk well to combine. Whisk in the rapeseed oil, then, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly grouond black pepper.
4. Spoon the dressing over the tomatoes then set aside for at least one hour to marinate.
5. When ready to serve, scatter over the parsley and basil leaves.
(I like to rough-chop the leaves)
di reston
Enough is never as good as a feast Oscar Wilde
1 clove
