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4
Medium
By Paul Gayler
Published 2006
Summer is the time to enjoy this most fragrant of salads, made with perfectly ripe tomatoes, ideally ripened on the vine. The basil puree and lavender oil completes an air of Provence. I suggest serving this salad with lots of fresh chunky baguette bread to mop up the juices.
For the lavender oil, remove the flowers from the lavender plant and place in a bowl. Heat the oil in a pan and