We both tried this recipe (which is on page 64-65) and everyone loved it, it takes a lot of time, but the recipe is very easy to follow and the result is fantastic!
The tomato tartare has such an intense flavour, you would never think of a tomato being so flavourful! For the chive oil, you can substitute it for basil oil if you wish. This recipe may also be made without the shallot, chives and tomato powder.
This recipe isn't just delicious, it is also very pretty once plated.
Salad of Haricots Verts, Tomato Tartare, and Chive Oil
The French Laundry Cookbook by Thomas Keller
Ingredients
*get really good beans and really good tomatoes
6 ounces haricots verts, ends trimmed and cut into 1-inch lengths
Tomato Tartare
½ cup finely chopped tomato confit (about 24 pieces) (recipe follows)
1 ½ teaspoons finely minced shallot
1 teaspoon minced chives
½ teaspoon balsamic vinegar
Red Wine Vinegar Cream
1/3 cup heavy cream
1 teaspoon red wine vinegar
¼ teaspoon kosher salt, or to taste
freshly ground black pepper
Chive oil (bottom of page), in a squeeze bottle
1 ½ cups frisée (tender leaves only) *you may also use any type of sprout
extra virgin olive oil
kosher salt
Blanch the haricots verts in boiling salted water until they are just cooked though, 2 to 4 minutes, depending on the age and size of the beans. Chill the beans in ice water, drain, and dry on paper towels.
For the tomato tartare: combine the tomato confit, shallot, chives, and balsamic vinegar in a small bowl. Refrigerate until shortly before serving.
For the red wine vinegar cream: Whisk the cream in a bowl set over a larger bowl of ice just until it thickens slightly and you can see the trail of the whisk in the bowl. Using the whisk, fold in the red wine vinegar and season with the salt and pepper to taste. Do not over beat the cream, as it will continue to thicken when it is tossed with the beans.
To complete: Place a 3-inch ring mold on a serving plate./ squeeze a ring of chive oil around the inside of the mold. Place about 4 teaspoons of the tomato tartare in the center and use the back of a small spoon to spread the mixture so it fills the bottom of the mold. Gently lift off the ring mold and repeat with the remaining five plates.
Toss the beans with just enough of the cream mixture to coat them. Stack about ¼ cup of the beans in the center of each tomato disk, leaving about a ¾ inch border of tomato.
Toss the frisée with a drizzle of extra virgin olive oil and a sprinkling of salt.
For each plate, take about ¼ cup of the greens, twist it in the palm of your hand to make a compact bundle, and set the bundle on the stack of haricots verts. Sprinkle the top of each with a pinch of tomato powder.
Makes 6 servings
Tomato Confit
Tomatoes
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Thyme sprigs
Cut out the cores from the tomatoes and cut a shallow X in the bottom of each tomato. Drop the tomatoes into a pot of boiling salted water for a few seconds to loosen the skin. This will happen very quickly with ripe tomatoes. Immediately remove the tomatoes to an ice-water bath to cool.
Peel the tomatoes and cut them into quarters through the steam. Cut away the inner pulp, seeds, and any remaining ribs to leave a smooth “tomato petal.” Discard the seeds and save the trimmings to use in other recipes or for tomato powder.
Preheat the oven to 250ºF. Line a baking sheet with aluminum foil. Drizzle the foil with olive oil and lightly sprinkle with salt and pepper.
Lay the tomato petals (inside of the tomato facing down) on the foil. Drizzle more oil over the tops of the tomatoes and sprinkle with salt and pepper. Top each piece of tomato with a small sprig of thyme.
Place in the over for 1 ½ to 2 hours, until the tomatoes have partially dried but still have some of their juices. Discard the thyme and refrigerate the confit in a covered container, with the oil, until ready to use, or for up to 1 week.
Chive or Basil Oil
1 packed cup chives cut into 1-inch pieces or 3 packed cups of basil leaves
About 1 cup canola oil or ¾ cup olive oil
Blanching time: None; place the chives in a strainer and run hot water over them for about 2 minutes to soften and remove the chlorophyll taste. For all herbs except chives boil for only 15 seconds then drain and blend with specified oil.
Makes about 1/3 cup
*get really good beans and really good tomatoes
6 ounces haricots verts, ends trimmed and cut into 1-inch lengths
Tomato Tartare
½ cup finely chopped tomato confit (about 24 pieces) (recipe follows)
1 ½ teaspoons finely minced shallot
1 teaspoon minced chives
½ teaspoon balsamic vinegar
Red Wine Vinegar Cream
1/3 cup heavy cream
1 teaspoon red wine vinegar
¼ teaspoon kosher salt, or to taste
freshly ground black pepper
Chive oil (bottom of page), in a squeeze bottle
1 ½ cups frisée (tender leaves only) *you may also use any type of sprout
extra virgin olive oil
kosher salt
Blanch the haricots verts in boiling salted water until they are just cooked though, 2 to 4 minutes, depending on the age and size of the beans. Chill the beans in ice water, drain, and dry on paper towels.
For the tomato tartare: combine the tomato confit, shallot, chives, and balsamic vinegar in a small bowl. Refrigerate until shortly before serving.
For the red wine vinegar cream: Whisk the cream in a bowl set over a larger bowl of ice just until it thickens slightly and you can see the trail of the whisk in the bowl. Using the whisk, fold in the red wine vinegar and season with the salt and pepper to taste. Do not over beat the cream, as it will continue to thicken when it is tossed with the beans.
To complete: Place a 3-inch ring mold on a serving plate./ squeeze a ring of chive oil around the inside of the mold. Place about 4 teaspoons of the tomato tartare in the center and use the back of a small spoon to spread the mixture so it fills the bottom of the mold. Gently lift off the ring mold and repeat with the remaining five plates.
Toss the beans with just enough of the cream mixture to coat them. Stack about ¼ cup of the beans in the center of each tomato disk, leaving about a ¾ inch border of tomato.
Toss the frisée with a drizzle of extra virgin olive oil and a sprinkling of salt.
For each plate, take about ¼ cup of the greens, twist it in the palm of your hand to make a compact bundle, and set the bundle on the stack of haricots verts. Sprinkle the top of each with a pinch of tomato powder.
Makes 6 servings
Tomato Confit
Tomatoes
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Thyme sprigs
Cut out the cores from the tomatoes and cut a shallow X in the bottom of each tomato. Drop the tomatoes into a pot of boiling salted water for a few seconds to loosen the skin. This will happen very quickly with ripe tomatoes. Immediately remove the tomatoes to an ice-water bath to cool.
Peel the tomatoes and cut them into quarters through the steam. Cut away the inner pulp, seeds, and any remaining ribs to leave a smooth “tomato petal.” Discard the seeds and save the trimmings to use in other recipes or for tomato powder.
Preheat the oven to 250ºF. Line a baking sheet with aluminum foil. Drizzle the foil with olive oil and lightly sprinkle with salt and pepper.
Lay the tomato petals (inside of the tomato facing down) on the foil. Drizzle more oil over the tops of the tomatoes and sprinkle with salt and pepper. Top each piece of tomato with a small sprig of thyme.
Place in the over for 1 ½ to 2 hours, until the tomatoes have partially dried but still have some of their juices. Discard the thyme and refrigerate the confit in a covered container, with the oil, until ready to use, or for up to 1 week.
Chive or Basil Oil
1 packed cup chives cut into 1-inch pieces or 3 packed cups of basil leaves
About 1 cup canola oil or ¾ cup olive oil
Blanching time: None; place the chives in a strainer and run hot water over them for about 2 minutes to soften and remove the chlorophyll taste. For all herbs except chives boil for only 15 seconds then drain and blend with specified oil.
Makes about 1/3 cup
1 comment:
Thanks for writing this.
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