4 yellow tomatoes
4 red tomatoes
1 bunch chives
4 tablespoons balsamic vinegar
4 shallots
½ cup extra-virgin olive oil
Kosher salt
½ pound haricots vert, ends cut off
2 white endives, cut into bite sized pieces
2 red endives, cut into bite sized pieces
2 tablespoons orange juice
6 lemons
½ cup chickpeas
½ cup tahini paste
1 bunch fresh basil
1 cup corn oil Yellow and Red Tomato Tartare
Cut the ends of the tomato off and blanch in a pot of rapidly boiling water for 30 seconds. Peel skin off of blanched tomatoes, seed and dice them.
Add chives, balsamic vinegar, diced shallot, salt and ½ cup (putting aside 3 tablespoons) olive oil.
Blanch haricots vert in boiling water for 2 minutes, submerge in iced water to cool and then dry completely.
Dress the haricots vert and endive with the juice of 5 lemons, orange juice, salt to taste and 3 tablespoons extra virgin olive oil. Tahini Vinaigrette
Place chickpeas in a blender; add juice of one large lemon, ½ cup tahini paste and ¼ cup water. Blend at medium speed while slowly adding 1 cup corn oil until emulsified. Season to taste with salt and pepper. To serve
Divide haricot vert and endive mixture among 4 plates, top with tomato tartar, spoon vinaigrette over the salad and garnish with fresh basil leaves.
|
