Heavy sauces using vast amounts of butter and wine were the order of the day when Philippe Mouchel began his career in France in the mid-'70s. But as time passed, restraint was increasingly encouraged.
1kg heirloom tomatoes
200g good-quality mayonnaise
2 tbsp shallots, peeled and finely diced
1 tbsp dijon mustard
10 basil leaves, torn
1 tbsp tarragon or chervil
¼ bunch parsley
1 red onion peeled and sliced
Salt and pepper to taste
120-150g blue cheese (stilton or gorgonzola or roquefort)
Extra-virgin olive oil
Wash the tomatoes in cold water then pat dry with kitchen paper. Dice or quarter the tomatoes and put in a bowl.
If you have a bar blender or a robot coupe, blend the mayonnaise with shallots, mustard, five basil leaves, tarragon/chervil and parsley to a smooth, light vinaigrette. If vinaigrette is too thick, add a little cold water.
If you don't have a bar blender or robot coupe, finely chop all the herbs by hand and whisk through the mayonnaise.
Add the vinaigrette to the tomatoes; add the red onion, the rest of the basil and season with salt and pepper. Toss gently to combine.
To serve: Serve the salad on a plate or bowl, top with blue cheese, drizzle with olive oil and serve immediately.
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