Summer tomato salad

Name: Summer tomato salad (Lobster and majoram)
Ingredients: Half orange, zested; Fresh ground black pepper; Kosher salt; 1 lobster; Olive oil; Kosher salt & pepper; Kosher salt & pepper; 1 L water; 800 ml vinegar; 20 g kosher salt; 1 carrot, chopped roughly; 1 onion, chopped roughly; 3 garlic cloves, crushed; 3 bay leaves; Early harvest olive oil; Majoram leaves; 12 red cherry tomatoes; 12 green cherry tomatoes; 12 yellow cherry tomatoes; 2 tbsp olive oil; 100 g finely chopped white onion; 1 clove garlic, finely chopped; 6 purple Cherokee tomatoes; 3 g tarragon, chopped; 150 g crystal nappage

Lobster and majoram

Preparation info

Makes
4

Difficulty
Easy

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Mixed heirloom tomatoes

12 red cherry tomatoes
12 yellow cherry tomatoes
12 green cherry tomatoes

Starter
Gluten-free
Pescatarian
Summer

Method

Mixed heirloom tomatoes

Score the tomatoes at the bottom and blanch in salted boiling water for 5-10 secs, then cool in iced water and peel. Refrigerate in an air-tight container.

Tomato sorbet

Sweat onion in olive oil on a low heat. When soft, add the Cherokee tomatoes (peeled, seeded and cut into cubes