Bruno Albouze Tomato Salad
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Tomato Salad

Yields4 ServingsPrep Time35 minsRating

Ingredients

Vinaigrette
 70 g Extra virgin olive oil
 30 g Red wine vinegar
 20 g Anchovies, minced
 40 g Shallots, minced
 5 g Garlic, minced
 10 g Lemon confit, minced (Optional)
Plating
 1000 g Heirloom tomatoes assortment
 150 g Feta cheese, crumbled
 30 g Kalamata olives
 15 g Capers
 20 g Basil & arugula
Lemon Confit
 1800 g Organic Meyer lemons
 900 g Kosher salt
 100 g Sugar

Directions

Vinaigrette
1

Whisk all ingredients together, and season with salt and pepper.

Plating
2

Wash tomatoes and cut them into slices and wedges. Arrange them on plate along with feta cheese, olives, capers, fresh basil and arugula. Season generously with the vinaigrette.

Lemon Confit
3

Mix salt and sugar together. Squeeze out a couple of lemons. Quarter remaining lemons but not all away through. Stuff each lemon with the salt-sugar mixture. Pack lemons into jars alternating with more salt-sugar mixture and juice. Seal and refrigerate the lemons for at least 2 weeks. Best after 3 months and can be kept for more than a year. Lemon confit can also be canned and sterilized; they'll keep for years at room temperature. To use the cured lemons, remove the flesh and scrape the remaining white part saving the peel only. Rinse well and cut into fine dices.

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