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Dining In 1 minute 24 June 2021

Sustainable Gastronomy Day: tomato salad recipe by Dominique Crenn

To celebrate International Sustainable Gastronomy Day, chefs and heads of restaurants awarded a MICHELIN Green Star are sharing some recipes with us that help make the world a little greener!

Sustainability Recipe

Today, it’s Chef Dominique Crenn's turn. At the head of three-MICHELIN-Starred Atelier Crenn in San Francisco, she chips in with this offering that is a great way to eat up all those perfect summer tomatoes. Today’s recipe is for juicy, simple confit and marinated tomato salad – one of her favorite ways to enjoy this simple pleasure!

Tomato salad (yield : 4)

Using a paring knife, make a small X on the top of each tomato. Blanch in boiling water for 1 minute. Pull them out and immediately plunge them into ice water. After a few more minutes, you should be able to peel their skin. Reserve half of the tomatoes to confit, half to marinate.

Ingredients:
Confit Tomato

  • 1 ea Garlic cloves
  • 1 ea Shallot
  • 1 cup Olive Oil

Transfer the peeled tomatoes to a small baking dish and submerge with olive oil, garlic cloves, and shallot.
Roast in oven at 225F for 10 minutes. After you pull from the oven, cover them to keep them warm

Marinated Tomato

  • ½ cup Olive Oil
  • ½ cup Shiro Dashi
  • Juice of 1 lemon
  • Sea salt and black pepper, to taste

In a large, deep bowl, marinate the tomatoes in olive oil, shiro dashi, lemon, and sea salt. The tomatoes should be completely covered in liquid. Let marinade for at least 30 minutes

Whipped Créme Fraîche

  • 1 cup créme fraîche
  • Juice of 1 lemon
  • Salt and black pepper, to taste

Whisk together creme fraiche with lemon juice, salt, and pepper, then add to a piping bag.


To assemble:
Pipe a generous amount of créme fraîche on to the bottom of a salad plate. Top with both confit and marinated tomatoes. Season with salt and pepper. Add slices of confit shallot and garlic and drizzle allwith some of marinade. Pipe small dollops of créme fraîche and garnish with small leaves of shiso, basil,
or other fragrant herbs.


Read also: green recipe by Gary Yin

©Dominique Crenn / Atelier Crenn
©Dominique Crenn / Atelier Crenn

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