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–+ servings

My Tomato Carpaccio

Christian Gott - An Island Chef
You can substitute crumbled Feta or torn Mozzarella if you don’t have any Parmesan, and use olives instead of capers if you prefer. You can also use heirloom tomatoes to add extra colour to your plate.
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Prep Time 15 minutes

Ingredients
  

  • 4 large ripe Jersey Tomatoes
  • 60 gr Parmesan
  • ½ small small Red Onion peeled and very finely diced
  • 8 Anchovies sliced lengthwise
  • ½ tablespoon Capers
  • A small handful fresh Basil
  • 4 tablespoons quality Extra Virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • Sea Salt and freshly ground Black Pepper
Course Appetiser, Lunch, Starter
Cuisine European
Servings 4 people

Equipment

  • A very sharp knife

Instructions
 

  • Drizzle half the olive oil and the Balsamic vinegar onto four plates.
  • Using a sharp knife, slice the tomatoes as thinly as possible and arrange them on to the plates.
  • Sprinkle over the red onion to taste and drizzle on the remaining olive oil. Season.
  • Garnish with the capers, anchovies and basil and allow the dish to sit for a few minutes to bring out the flavours, before topping with the shaved Parmesan and serving.

Notes

Allergens in this recipe are;
   Raw Fish Milk Check your capers for sulphites
Please see the Allergens Page
Keyword Salad, Seasonal Recipes, Tomatoes
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