2020-08-13 / test@t

Tomato carpaccio with ginger-citrus dressing

Carpaccio can be made from any vegetable, and many of them are great with ginger-citrus dressing. Try it with cucumbers, kohlrabi, daikon, baked beets, or root celery. The main condition is that the vegetables should be cut into extremely thin circles, 1–2 mm.

Ingredients

1 large, very ripe bovine heart tomato
2 black kumato tomatoes
2 yellow tomatoes (or 8-10 yellow cherry tomatoes)
12-14 stalks of cilantro
coarse sea salt
freshly ground black pepper
50 ml peanut or light sesame oil
4 cm fresh ginger root
juice and zest of a quarter of lemon
juice and zest of 1 lime

STEP-BY-STEP COOKING RECIPE

Step 1

Prepare the dressing at least 2 hours before serving. Peel the ginger, finely grate and squeeze out - you only need ginger juice.

Step 2

Mix this juice with lemon and lime, add oil and both zest. Whisk with a fork, cover with plastic wrap and let it brew at room temperature.

Step 3

Cut the cilantro stems into very thin rings. Using a very sharp sawing knife, cut all the tomatoes into thinner circles and artistically arrange them on large flat white plates.

Step 4

Pour the present dressing over the tomatoes, sprinkle with cilantro stalks, salt and pepper. Serve immediately.

Preparation time

Cooking time

15m

Servings

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