Tomato & fig leaf vinaigrette
Directions
- 1Cut 800 grams of overripe tomatoes in four and transfer them into a blender.
- 2Also add a cleaned shallot.
- 3Add 50 grams of sushi vinegar.
- 4Add 100 grams of ginger syrup.
- 5Add 5 grams of salt.
- 6Add 3 pieces of star anise.
- 7Add 5 black peppercorns.
- 8Add 2 sprigs of basil.
- 9Blend until smooth.
- 10Pour the tomato mixture on a sieve lined with a rinsed kitchen towel and let it drain in your fridge for a couple of hours.
- 11After that, pour the broth into a pan and let it reduce until you are left with 200 grams of liquid.
- 12Add a knife tip of xanthan gum to the broth.
- 13Transfer 30 grams of fig leaves into a blender.
- 14Add 150 grams of neutral oil.
- 15Blend until the temperature of the oil is 65 degrees Celsius.
- 16Pour the oil on a super fine sieve and let it drain for a couple of hours in your fridge.
- 17Mix the broth and oil just before serving.
Ingredients
- 800 grams overripe tomatoes
- 1 cleaned shallot
- 50 grams sushi vinegar
- 100 grams ginger syrup
- 5 grams salt
- 3 pieces of star anise
- 5 black pepper corns
- 2 sprigs of basil
- 30 grams fig leaves
- 150 grams neutral oil
- 1 knife tip xanthan gum
Equipment
blenderknifesifterpansmall grinder
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