Beef tomato carpaccio with spring onion and ginger salsa

Name: Beef tomato carpaccio with spring onion and ginger salsa
Yield: Serves four as a side
Ingredients: 400 g beef tomatoes (about 2, depending on size), sliced 2mm thick; 1 tsp good-quality sherry vinegar; 40 ml sunflower oil (or other mild oil); 3 cm piece of ginger, peeled and roughly chopped (10 g); 3 spring onions, very finely sliced (45 g); ¼ green chilli, deseeded and finely chopped; 1½ tbsp finely shredded coriander; 1 tbsp olive oil; flaked sea salt

Preparation info

Serves
four
as a side

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

As ever with tomato dishes, particularly when the tomatoes are uncooked, this is all about the quality of the ingredients. The tomatoes need to be super ripe and sweet and the sherry vinegar needs to be best quality (such as Valdespino). Make double or triple the salsa, if you like: it’s absolutely delicious spooned over all sorts of things – roast chicken, for example, or on toast topped with mozzarella or avocado (or both) – and it will keep in the fridge for up to 5 days. Once assembled,

Ingredients

Supper
Gluten-free

Ingredients

Method