Name: Tomato salad ‘Maman Blanc’
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: French
Ingredients: 800g tomatoes (Coeur de Boeuf or Marmande), destemmed and cored (see tip, below left); 1 banana shallot or small red onion, peeled and finely sliced; ½ garlic clove crushed; 1 tbsp white wine vinegar; 1 tbsp Dijon mustard; 4 tbsp extra virgin olive oil; 6 basil or flat-leaf parsley sprigs, leaves picked and torn or roughly chopped

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Tomato salad ‘Maman Blanc’

Tomato salad ‘Maman Blanc’

Raymond Blanc

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Serves 4 - 6

Easy

Prep: 15 mins

plus 1 hr marinating, no cook

A star rating of 5 out of 5.4 ratingsRate

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Use sweet, ripe tomatoes in this simple yet delicious side dish, lightly dressed with garlic, basil and olive oil

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

800g tomatoes

(Coeur de Boeuf or Marmande), destemmed and cored (see tip, below left)
1 banana shallot

or small red onion, peeled and finely sliced

For the dressing

½ garlic clove

crushed
1 tbsp white wine vinegar
1 tbsp Dijon mustard
4 tbsp extra virgin olive oil

For the garnish

6 basil

or flat-leaf parsley sprigs, leaves picked and torn or roughly chopped

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Nutrition: per serving (6)

kcal98
fat8g
saturates1g
carbs4g
sugars4g
fibre2g
protein1g
salt0.6g

Method

step 1

Cut the tomatoes across into slices, about 5mm thick. Arrange them in a shallow oval serving dish, scatter over the shallots and season with 4 pinches of sea salt. Set aside.
step 2

To make the dressing, mix together the garlic, wine vinegar, Dijon mustard and 1 tbsp warm water. Add the oil slowly, whisking constantly, then whisk in another 1 tbsp warm water to emulsify and thin the dressing. Season with sea salt and pepper. Spoon the dressing over the tomatoes and leave to marinate for about 1 hr at room temperature. Scatter over the herbs to serve.

RECIPE TIPS

CHOOSING TOMATOES

The success of this salad will depend on the ripeness and quality of the tomatoes. The salt will season and also lightly cure the tomatoes, creating a pool of jus at the bottom of the dish.

Recipe from Good Food magazine, September 2014

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A star rating of 5 out of 5.4 ratings

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