Heirloom Tomato Salad
Recipes
Jun 04, 2024
1 min read
Ingredients
Salad
| 500 | gm | Heirloom Tomatoes, large and mini |
|---|---|---|
| 50 | ml | Extra virgin olive oil |
| 10 | ml | White wine vinegar |
| Salt and pepper |
Tomato Tea
| 5 | kg | Very ripe tomatoes |
|---|---|---|
| 2 | no. | Red onion |
| 5 | ml | Tabasco sauce |
| 25 | ml | Worcester sauce |
| 3 | no. | Garlic clove crushed |
| 40 | g | Basil leaves |
Tomato Foam
| 500 | ml | Tomato tea |
|---|---|---|
| 2.5 | g | Lectin powder |
Basil Pesto
| 200 | g | Basil leaves |
|---|---|---|
| 200 | g | Parsley leaves |
| 30 | g | Pine nuts (toasted) |
| 15 | g | Garlic |
| 100 | g | Olive oil |
| 50 | g | Anchor Parmesan |
Basil Sphere
| 300 | gm | Anchor Cream Cheese |
|---|---|---|
| 100 | gm | Basil Pesto |
Method
Salad
- Cut the tomatoes to desired shape and size
- Toss with extra virgin olive oil and white vinegar and season with salt and pepper
Tomato Tea
- Blend all ingredients in a food processor for no more than 30 seconds
- Place in muslin cloth and hang in chiller for 24 hours
Tomato Foam
- Blend tomato tea ingredients with lectin powder and produce foam
- Serve by spooning over some of the tomatoes
Basil Pesto
- Blend Basil and parley in a food processor
- Add garlic, and pine nuts and blend until coarse
- Add parmesan and blend
- Add olive oil and blend until desired consistency
- Season with salt
Basil Sphere
- Blend Basil pesto with Anchor Cream Cheese and combinee until smooth
- Pipe in to sphere moulds and freeze
- Once frozen, spread a little bit of basil cream cheese on one size and place the other half on top and form a smooth seal
- Thaw and serve
