The YOOM™ Salad 2.0
Salads and Side Dishes

Ingredients

For the tomato gel:

  • 1 box of YOOM™ tomatoes
  • White wine vinegar
  • Some basil leaves
  • 1 clove of garlic, finely chopped
  • Agar

For the tomato salad:

 

  • 10 YOOM™ tomatoes
  • 1 packet of Chavroux goat cheese, at room temperature
  • A few young basil or basil cress leaves
  • Balsamic Vinegar (the best you have!)
  • Coarse sea salt
  • Olive oil (the best you have!)

Category

Snacks and Appetizers

Elaboration time

30 min

Servings

2 servings

Difficulty

Medium

INSTRUCTIONS

For the tomato gel:

  1. Place the YOOM™ tomatoes in the juicer and remove the foam.
  2. Crush the basil leaves and add them to the tomato juice along with the garlic.
  3. Add about 1 tsp white wine vinegar to the juice and add 1 pinch of salt.
  4. Stir and cover with plastic wrap. Leave in the refrigerator overnight.
  5. The next day, pass the juice through a fine sieve and bring to a gentle boil.
  6. Add the agar to the mixture (1 g per 100 ml) and let it boil for a few minutes.
  7. Pour out onto a plate and allow to cool and set in the refrigerator (30 min is enough).
  8. The mixture is now gelatinous. Put them in a tall measuring cup and mix into a puree with a hand blender.
  9. Pass the mixture through a fine sieve and put in a squeeze bottle.

For the tomato salad:

  1. Bring a cooking pot of water to the boil and prepare a bowl of ice-cold water.
  2. Cut the bottom of the tomatoes very carefully and crosswise as superficially as possible.
  3. Cook the tomatoes until the skin starts to loosen a little.
  4. Remove the tomatoes from the pan and place in the ice-cold water.
  5. Carefully remove the skin from the tomatoes (from the crosses) and set aside.
  6. Mix 2 tbsp goat cheese with a pinch of salt and a drizzle of olive oil until completely smooth, then place in a piping bag and set aside. I used the entire package and spread it into my spiral silicone molds and put it in the freezer.
  7. Pour a dash of balsamic vinegar into a small bowl and set aside.
  8. The last step for making up: put the tomatoes on their side and very carefully cut off the cap (not the side of the crown).

Finish

  1. Place a large dollop of goat cheese in the center of the plate or do as I did: push the spiral out of the mold and place it in the center of the plate. Let thaw.
  2. Place 5 tomatoes per plate against it.
  3. Put small dots of goat cheese on the side between the tomatoes.
  4. Do the same with the tomato gel.
  5. Use the pipette to very carefully fill the tomatoes with balsamic vinegar
  6. Sprinkle a few grains of salt over the tomatoes.
  7. Insert the young basil leaves between the tomatoes.
  8. Drizzle with a (very) little bit of extra virgin olive oil.

Keep enjoying more recipes with YOOM™ Tomato!

Creator:

Instagram: @hap_en_tap

Web: https://www.hap-en-tap.be/tomatensalade-2-0/

Origin: Belgium