Vine Ripened Beefsteak Tomato With Roquefort And Garden Radish
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
50
Sourness
39
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
2 tbsps
Red Wine Vinegar (wood aged)1 bunch
Flat Leaf Parsley1
Salt1 bunch
Chervil1 medium
Red Onion (thinly sliced)18
Radishes170 g
Roquefort CheeseDirections:
1
Blanch all tomatoes in salted water for 30 seconds and dunk in ice water, then remove skin off of tomatoes
2
Remove interior juice and seeds from tomatoes and pour through a strainer into a bowl
3
To make the vinaigrette mix fresh tomato juice, red wine vinegar, olive oil and seasonings then set aside
4
In a pot of salted boiling water, submerge parsley and remove; place in a blender, add seasonings and olive oil, blend for 5 to 7 minutes and strain for 30 minutes through a chinois
5
Slice outside of tomato off making four slices and divide the rest of the tomato interior into four parts
6
Form the tomato into a three inch ring, first with the interior of the tomato then the exterior of the tomato so it resembles the original tomato and place it into an oversized bowl
7
Pour the vinaigrette equally into six bowls and garnish the tops of the tomatoes with thinly sliced onions and chervil
8
Garnish the tomato dish with radishes, chervil, herbed oil, and Roquefort cheese