Tomato carpaccio

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 683, total fat 66 G., saturated fats 13 G., proteins 16 G., carbohydrates 11 G., fiber 2 G., cholesterol 132 mg, sodium 666 mg, sugar 5 G.

Ina Garten's vegetarian carpaccio is a salad of thinly sliced tomatoes, garnished with fleur de sel, capers, basil, Parmesan, and black pepper. It's topped with a silky homemade dressing. To fully appreciate the sweetness of the tomatoes and the other vibrant ingredients, serve the carpaccio at room temperature.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 very large egg yolks, room temperature
2 tsp Dijon mustard at room temperature
1 tbsp. minced garlic (3 cloves)
2 anchovy fillets, drained
0.5 cup freshly squeezed lemon juice at room temperature (2–3 lemons)
3/4 cup olive oil
1/4 cup canola oil
0.5 tbsp. freshly grated parmesan
4–5 large, firm, ripe red summer tomatoes, preferably non-hybrid varieties
0.5 tsp. fleur de sel
2 tbsp capers, drained
1/4 cup fresh basil leaves, julienned
60 gr. parmesan, shaved with a vegetable peeler

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: salad tomatoes, Parmesan cheese, capers, Anchovies, Dijon mustard, basil, salt fleur de sel

Cooking the dish according to the recipe:

Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2.5 teaspoons coarse salt, and 1 teaspoon black pepper in a food processor fitted with a steel blade and pulse for 15 seconds. Combine the olive and canola oils in a glass measuring cup. With the processor running, slowly pour in the oil in a thin stream, as if making mayonnaise. Add the grated Parmesan cheese and pulse until the mixture is runny enough to drizzle over the tomatoes.
Pour a small amount of dressing into the center of 4 plates. Core the tomatoes and slice them crosswise with a serrated knife into approximately 0.5 cm thick rounds. Arrange the tomato slices overlapping each other on the plates. Sprinkle with fleur de sel and drizzle the tomatoes with more dressing. Top with capers, basil, Parmesan, and pepper. Serve the tomatoes at room temperature with the dressing on the side.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick snacks / Food processor / Summer dishes / Appetizers / Vegetable appetizers / Ina Garten / The Barefoot Countess