Tomato Carpaccio

• Gluten free

• Seafood

  • 2 Anchovy, fillets

• Produce

  • 1/4 cup Basil, fresh leaves
  • 1 tbsp Garlic
  • 4 Tomatoes, large firm ripe red summer

• Refrigerated

  • 2 Egg yolks, large

• Condiments

  • 2 tbsp Capers
  • 2 tsp Dijon mustard
  • 1/2 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1/2 tsp Fleur de sel
  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Canola oil
  • 3/4 cup Olive oil, good

• Dairy

  • 1/2 cup Italian parmesan cheese
  • 1 2 -ounce chunk Italian parmesan cheese

Found on foodnetwork.com

Description

Ingredients

• 2 extra-large egg yolks, at room temperature
• 2 teaspoons Dijon mustard, at room temperature
• 1 tablespoon chopped garlic (3 cloves)
• 2 anchovy fillets, drained
• 1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
• Kosher salt and freshly ground black pepper
• 3/4 cup good olive oil
• 1/4 cup canola oil
• 1/2 cup freshly grated Italian Parmesan cheese
• 4 to 5 large, firm, ripe red summer tomatoes, preferably heirloom
• 1/2 teaspoon fleur de sel
• 2 tablespoons capers, drained
• 1/4 cup julienned fresh basil leaves
• 2 -ounce chunk of Italian Parmesan cheese, shaved with a vegetable peeler

Directions

• Directions Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the olive and canola oils in a glass measuring cup. With the food processor running, slowly pour the oils in a thin stream down the feed tube, as you would to make mayonnaise. Add the grated Parmesan and pulse to combine. The mixture will be thin enough to drizzle on the tomatoes.Pour a puddle of dressing in the middle of 4 dinner plates. Core the tomatoes and slice crosswise with a serrated knife about 3/8 inch thick. Arrange overlapping slices of tomatoes decoratively on the plates. Sprinkle with the fleur de sel and drizzle more dressing onto the tomatoes with a tablespoon. Sprinkle with the capers, basil, shaved Parmesan, and pepper. Serve at room temperature with a pitcher of extra dressing on the side. Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness. Cooking for Jeffrey by Ina Garten (c) Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved. CATEGORIES: Tomato Appetizer Salad View All Main Ingredient Tomato Course Appetizer Dish Salad