Page 160 - COMING UNSTUCK by Sara tuck
P. 160
tomato This is such a classic salad – too beautiful in its simplicity to be
overly tampered with. The trick is to ripen the tomatoes at room
salad temperature then use them when they are at their luscious best,
without refrigeration. The emerald green basil oil is a stunning
flavour-packed addition.
with burrata & basil oil
Serves 4 Bring a pot of water to the boil and half-fill the sink with cold
water. Add a few ice cubes to the cold water to chill further.
Basil oil: Drop basil leaves into the boiling water for just 20 seconds, then
2 handfuls (40g, 1½ oz) basil drain and immediately plunge into the ice water. Leave for a few
leaves, plus a few to garnish minutes to cool, then drain well. Squeeze the basil leaves gently
½ cup extra virgin olive oil between a couple of paper towels then put in a food processor
with the oil. Whizz to as fine and smooth a mixture as possible.
750g (1½ lb) tomatoes Line a sieve with a piece of wet muslin and place above a bowl.
(I use a mixture of heirloom, Pour the olive and basil mixture into it, and allow it to drain
Roma and mixed boutique into the bowl. You will be left with just under a cup of vivid
small tomatoes) green basil oil. Store in a sealed container in the fridge for up to
1½ tsp caster sugar 3 days. Bring to room temperature before serving.
3 tsp red wine vinegar
150g (5 oz) burrata Slice the big and middle-sized tomatoes about 1cm-thick (½ in)
sea salt & freshly ground pepper and chop the baby tomatoes in half. In a bowl, whisk together
the caster sugar and red wine vinegar. Add the tomatoes and
gently toss with your hands.
Layer the tomatoes onto a plate. Break burrata into the middle
of the tomatoes and drizzle over 1-2 tbsp of the basil oil then
season well with salt and pepper to serve.
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