Tomato Carpachio
Ingredients - 2 Per Guest
1 ea. - heirloom tomato (or whatever you prefer. Sliced this enough to be translucent.
1 C- arugula
½ C- shaved fennel
¼ C- shaved shallot (red onion is fine)
¼ C- fresh chopped basil
¼ C- lemon juice
¼ C- good olive oil
To taste- balsamic glaze.
To taste- S+P
- Tools
Knife
Cutting board
Mixing bowl
Measuring utensils
Method
- On a platter or plate of your choice, shingle tomato slices to cover the surface and season with salt and pepper.
- In a mixing bowl, toss together the arugula, fennel and shallot, dressing it with lemon juice and oil.
- Reserve some of the juice and oil for the end. Place a neat stack of salad in the middle of the plate or if you’d like to do it differently, go for it!
- Food is supposed to be fun. With all the components on the plate, drizzle away with the balsamic glaze and enjoy. Can be served with or without accoutrements such as bread.