Cherry Tomato Salad
11.06.2015Company: Zátiší Group
Try a new recipe for excellent summer salad from Marek Šáda, Mlýnec Chef
CHERRY TOMATO SALAD - Ingredients / 4 servings:
SALAD
Part one:
250 g of red, cherry tomatoes
60 g of olive oil
10 g of lovage
Salt, pepper, sugar
Part two:
250 g of yellow, cherry tomatoes
60 g of olive oil
10 g of truffle oil
Salt, pepper, sugar
TOMATO JELLY
½ kg of tomatoes
13 g of sugar
4 g of salt
5 g of red wine vinegar
6 slices of gelatine
TOMATO CARAMEL
50 g of sugar
160 g of tomatoes
Directions:
SALAD
1. Season both the red and yellow cherry tomatoes with salt and pepper and sprinkle with sugar, keeping them in two separate bowls. Let rest for about 20 minutes.
2. Heat up the oil in a frying pan to 160 ˚C. Place the red tomatoes in the oil about 10 seconds, only to cool them down immediately in ice-cold water and peel, then repeat the step with the yellow tomatoes.
3. Place the peeled red tomatoes in olive oil with finechopped lovage, and the peeled yellow tomatoes in an olive and truffle oil mix.
5. Marinate for three hours in a fridge.
TOMATO JELLY
1. Place the tomatoes, salt and red wine vinegar in a blender and blend. Then strain to a pot, using a cheese cloth.
2. Place the gelatine slices in the mix and let swell. Heat up to prevent the gelatine from breaking up.
3. Pour to a baking tray, let cool down and then chill in a fridge.
4. Slice to 1x1x1 cm cubes.
TOMATO CARAMEL
1. Place the sugar in a casserole and heat up until it turns golden brown.
2. Add the sliced tomatoes (not peeled), boil until soft and reduce to caramel consistency.
3. Strain using a fine strainer.
Serving tips:
Remove the marinated tomatoes from their respective oil bath, drain and put on a plate. Decorate with the tomato jelly cubes and cover with the tomato caramel.
Extra Tip:
You can garnish with Portulaca and Frizze or other herbs – e.g. basal.
