Beef tomato carpaccio with ginger and spring onion salsa

Beef tomato carpaccio with ginger and spring onion salsa

Cinnamon Alley Sides & Salads / By

The tiniest ray of sunshine and the hum of lawnmowers is enough to set my heart racing.. Yes summer is on its merry way and bbq weather is here.

With all tomato dishes especially when tomatoes are uncooked, the secret lies in the quality of ingredients. Tomatoes need to be super sweet and ripe and the sherry vinegar needs to be of best quality.

Serve this salad at room temperature but it can be made in advance and kept in the fridge for 5/6 hours. Just bring back to room temp before serving.

Tip … Make a batch of this salsa and serve spooned over roast chicken, eggs avocado, mozzarella or whatever takes your fancy.

Serves 4

Ingredients

2cm/10g piece of ginger, peeled and roughly chopped

3 spring onions very finely sliced

40ml good quality sunflower oil

2 tsp good quality sherry vinegar

2 large beef tomatoes (400g) sliced very thinly approx. 2mm thick

¼ green chilli, deseeded an finely chopped

1½ tbsp finely shredded coriander

1tbsp olive oil

Flaked sea salt

 

 

Method

Put ginger and ½ tsp salt into a pestle and mortar and crush to a fine paste. Add to bowl with spring onion and combine.
Put sunflower oil into a small pan and place on a low heat to warm to tepid not hot a we don’t want to wilt the spring onion. Pour over the spring onion and add 1 tsp of the sherry vinegar. Stir and set aside.
Lay the sliced tomatoes on a large flat serving dish with slices slightly overlapping. Season with a little salt and drizzle the remining vinegar over. Spoon the spring onion and ginger salsa evenly over the tomatoes, scatter the chilli and coriander over and finish with a good drizzle of olive oil.

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