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Salad of heirloom tomatoes with shallot vinaigrette and basil

Masterchef Philippe Mouchel

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Salad of heirloom tomatoes with shallot vinaigrette and basil
Salad of heirloom tomatoes with shallot vinaigrette and basilEddie Jim
Time:< 30 mins

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.

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Ingredients

  • 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

Method

  1. 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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