TOMATO SALAD 'MAMAN BLANC'

Tomato salad 'Maman Blanc' image

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

Provided by Raymond Blanc

Time 15m

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 98 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.6 milligram of sodium