Tomato carpaccio

“To execute any carpaccio, it is imperative to have a sharp knife or a meat, bread or vegetable slicer. In this case, a sharp mandolin can also replace these cutting instruments. But in any case, the success of your carpaccio lies in the tomato which must be chosen wisely: quite firm, therefore not too ripe, while being tasty.

Degree of difficulty: very easy
Number of guests : 4
Preparation time : 20 minutes
Cooking time : no cooking

Ingredients :

12 assorted tomatoes (yellow, black, red, daisy, etc.)
400g crab meat
1 chopped shallot
40 small croutons
16 confit garlic cloves
32 chopped basil leaves (the equivalent in micro-shoots)
100 g grated feta cheese

Vinaigrette :

35 ml of yuzu juice (or lemon)
40ml grapeseed oil
25ml rice vinegar
10ml sesame oil
10ml soy sauce
25ml mirin
Salt pepper

Preparation :

– Mix all the ingredients for the vinaigrette and emulsify using a whisk or a hand mixer. To book.

– Slice the tomatoes very thinly and cover the bottom of each plate.

– Arrange the crabmeat and the feta cheese on the tomatoes.
– Add the croutons.

– Thinly slice the roasted garlic and the shallot and place them on each plate.
– Drizzle with the vinaigrette and add the basil. Pepper and serve.

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