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
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