Salad of heirloom tomatoes with shallot vinaigrette and basil
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.
Photo: Eddie Jim
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- 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.