Saturday, 15 July 2017

Heirloom Tomato Salad

Heirloom Tomato Salad

The  heirloom tomatoes are what have the delicious flavour none of the hybrid variety grown today in green houses will ever be able to acquire. They are different in size and shape, colour and taste but each one is individually perfect. From the red ones that are the most acidic to the milder yellow ones you can even have them beautifully striped pink and green, dark purple, pure green and an almost black. They are a vibrant collection worthy of making a statement at your table.


Fresh Heirloom Tomatoes at the market for sale




Here is a version of something I ate recently on my travels with the freshest of flavours that I replicate through my palate to share. Drizzle the best olive oil you can find and enjoy it as an appetiser or as a side to your grilled piece of chicken, fish or steak.


Heirloom tomatoes with a wonderful Nori dressing.






















1 cup mayonnaise
1/4 cup cream or as needed
pinch of rock salt
1 tsp wasabi/horseradish paste
3 sheets of seaweed Nori; finely crunched
optionally olive oil to drizzle over

Mix this together with a spoon.
Cover and chill for an hour or two and serve with freshly sliced or diced heirloom tomatoes, lightly spinkled with sea salt and drizzled with light best quality olive oil.

Tips

Tomatoes are best served at room temperature and not chilled.
The dressing can be chilled to stay thick.
Loosen with cream to desired thickness.

Wasabi paste, wasabi mustard, pure horseradish or freshly grated horseradish can be used for this recipe. 

For more recipes from The Art of Parsi Cooking; reviving an ancient cuisine.


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