Photo: Eddie Jim
- 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.