Heritage Tomato and Mozzarella Salad (Autumn)
Recipe from Kew on a Plate with Raymond Blanc.
This salad is one of the simplest and is probably almost as old as the world, yet its success relies on using the ripest tomatoes. I have chosen four of the tastiest varieties – the Marmande, Coeur de Boeuf, the delicious Darby Striped Yellow/Green and the amazing Black Russian. They are perfect for salad, each of them sun-ripened, juicy and fleshy.
|For the tomatoes|
|1.2kg||Heritage tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian)|
|1||Rose de Roscoff onion, cut into 3mm slices|
|20||Basil leaves, roughly chopped|
|3 tbsp||Finely chopped chives|
|1||Garlic clove, chopped|
|2 tbsp||White wine vinegar|
|6 tbsp||Extra virgin olive oil|
|1 pinch||Sea salt and freshly ground black pepper|
|For the salad|
|1 head||Freckles lettuce, leaves picked|
|1 head||Seurat lettuce, leaves picked|
|1 head||Lollo Rosso lettuce, leaves picked|
|1 head||Reine des Glaces lettuce, leaves picked|
|1 tbsp||White wine vinegar|
|2 tbsp||Extra virgin olive oil, plus a little extra to finish|
|3 x 120g||Buffalo mozzarella|
|50g||Kalamata olives, pitted, dried in the oven for 1 hour at 100°C/Gas Mark ¼, finely chopped|
For the tomatoes
Using a small paring knife, cut the hard core out of each tomato, then cut each into quarters. Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice. Mix in the onion, herbs, garlic, vinegar and oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse.
For the salad
At the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil. Arrange the leaves on a large platter. With a large spoon, lift the tomato mixture on to the salad. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle of your best extra virgin olive oil. Gastronomy can be as simple as that... when you have wonderful produce.
Recipe from Kew on a Plate with Raymond Blanc, published by Headline Ltd.
Recipe © Raymond Blanc 2015.
Photograph © Jean Cazals 2015.