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Friday, May 4, 2012

heirloom tomatoes with lemon and caper dressing

What has the world come to when the only good tomato with any taste at all is one we've grown ourselves or bought from a farmer's market. The past couple of decades has seen emerge new and exciting foods, rare and unusual products, extraordinary cooking techniques, a bombardment of exotic recipes. The food revolution with its celebrity chefs hasn't exactly passed us by yet we still can't find a good tomato.

My heirloom tomato recipe below with lemon and caper dressing is a taste sensation but please only make this if you have access to sweet, perfect tomatoes. There is nothing like them. Supermarket ones will not do this justice.


2-3 handfuls heirloom tomatoes,
2 lemons, peeled to the bare fruit (all pith removed), filleted with the membranes squeezed and juice reserved

Dressing ingredients:

2 tablespoons spring onions, chopped
2 tablespoons salted baby capers, washed and drained
1 teaspoon sugar
1 tablespoon Dijon mustard
100ml extra virgin olive oil


Mix together the dressing ingredients and lastly add the lemon segments taking care not to break them up. Carefully mix the dressing through the cut tomatoes. Sprinkle with a little sea salt and serve immediately.

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