Vegetables: Bagatelle's Tomato Tartare with Green Vean Salad and Cilantro Oil

By JoFClark

Ingredients

• 5 medium tomatoes, blanched and peeled
• 1 1/2 cups green beans, blanched
• 1 tablespoon basil, chopped
• 1 tablespoon parsley, chopped
• 1 tablespoon mint, chopped
• 1/4 cup cream
• 1/2 whole lemon, juiced
• Salt and white pepper, to taste
• Cilantro Oil
• 4 cups cilantro leaves, whole
• 3/4 cup canola oil
• Yield: 1/3 cup

Details

Servings 3

Preparation

Step 1

1 Mix the herbs and cream together and season with salt and white pepper to taste.
2 Mix togehter with the blanched green beans. Add the lemon juice, and mix once more.
3 Place 1 tablespoon of cilantro oil in plate in a long line in the center of the plate.
4 Place three tomato halves on top of the cilantro oil so a ring of oil forms around the bottom of each tomato.
5 Top with 1/2 cup of the seasoned green beans.

Cilantro Oil
1 Balnch in salted water for 15 seconds
2 Shock in an ice bath. Squeeze as dry as possible.
3. Place half the herbs in a blender with enough of the specified oil to cover.
4 Start on medium speed and then turn to high and blend for 2 minutes.
5 Add half the remaining herbs and blend for 2 more minutes.
7 Place the puree on a cheese-cloth over a container and let strain for at least 1 hour.