Because this multicolored tomato salad accompanied by an Asian vinaigrette is a great success in his restaurant, the favorite French chef decided to share the recipe, a (very) good idea!
Tomatoes: which varieties should I choose based on my recipe?
Pulpaceous, rubicund, yellow, green, black, striped, ribbed, pot-bellied… The abundance of qualifications translates the varietal diversity of this sun fruit. And thanks to the work of selection and production (the southeast and southwest produce 2/3; Brittany and the Loire Valley, the rest), we appreciate its comeback in force, either with new varieties (coeur-de- due, torino and romanella richer in lycopene, etc.), or with older ones (coeur-de-boeuf, Crimean black, green zebra, etc.). Choose them when they are ripe, fragrant, more or less firm depending on the variety, and store them at room temperature (3 to 4 days) in a fruit basket, the refrigerator destroys aroma and taste.
Rustic and meaty, ribs are ideal for stuffing and very good in gratin and ratatouille. Plain, the round can be enjoyed raw or cooked and is worthy of garnish, sauce and juice. In bundles, it is eaten as a salt crunch or in a salad. A true concentrate of flavour, the cocktail can be eaten as an aperitif or toasted in bunches. Small and sweet, cherries can be enjoyed anytime. The olive oil keeps well when cooked and is ideal in Provençal style, for pizza or coulis. Large caliber, Beef Heart works wonders in salad and filling it is a waste. Juicy and sweet, Krim black is delicious in salads.
How to use rice vinegar for cooking?
The classic use: made from sake, a Japanese alcohol, that is essential in Japanese cuisine and Asian in general. Heated with salt and sugar and then cooled, it forms a vinegar sauce that is carefully mixed with already cooked Japanese round rice for make tasty makis and sushi. The surprising idea: accompanied by a touch of honey, peanut butter and sesame oil, it spices up a fresh and original cucumber salad.
Cyril Lignac’s tomato salad:
Tomato salad, modest in its simplicity, is really a hymn to the generosity of nature and the art of cooking. So when the French’s favorite chef adds a vinaigrette to die for, the latter, like an inspirational muse, transcends every bite to reveal the deep flavor and juicy texture of this sun-drenched fruit. A vinaigrette like a magic potiona balancing elixir where sesame oil with exotic accents is combined, the captivating sweetness of soy sauce, freshness from rice vinegarand finally mustard, which awakens the senses.
Ingredients:
- 2 green zebra tomatoes
- 2 Tomatoes Pineapple
- 1 beef heart tomato
- 1 Crimean black tomato
- 1 onion
- 1 C. to s. toasted sesame oil
- 1 C. to S. rice vinegar
- 1 C. to c. mustard
- Coriander (optional)
- Sesame seeds (optional)
The preparation:
- Peel and finely chop the onions.
- Wash and cut the tomatoes into strips and place them on a plate.
- Add sesame oil, soy sauce, rice vinegar and mustard to a salad bowl and mix.
- Pour the mixture over the tomatoes.
- Add some coriander leaves and some sesame seeds.
Also read:
Foccacia with cherry tomatoes from Laurent Mariotte: his tips for creating a soft and crispy bread that is absolutely irresistible!
Stuffed tomatoes by Philippe Etchebest: the easy and cheap recipe!
Cyril Lignac’s White Asparagus: The Chef’s Irresistible Secret Sauce Revealed!
Laurent Mariotte’s lentil salad: his delicious vegetarian salad for less than 1 euro per
