Ramon Gouws –
Roma Salad
Ramon Gouws – Roma Salad
Tyd:
30 Min
Bedien:
2
Slaai
Bestanddele:
Roma Salad
130g Burrata (1ball)
1 tomato thinly sliced
6 confit cocktail tomatoes
80g macerated tomatoes
16 olive cheeks
5g micro basil
15g teeny weeny tomatoes
(yes, it’s called that)
Olive oil
Freshly ground black pepper
15g baby spinach
80ml Balsamic vinaigrette
Maldon salt
Pan con tomato
2 kg peeled chopped tomatoes
400g very thinly sliced shallots
12 very thinly sliced garlic cloves
Olive oil
150g olive discs
Fleur de sel
Confit Baby Tomatoes
Cherry vine tomatoes
or plum vine tomatoes
Chopped garlic
Sugar
Sea salt
Picked thyme
E.V.O oil
Balsamic dressing
600 ml balsamic vinegar.
1.4 ltrs extra virgin olive oil.
200g clear honey
Salt & milled black pepper
Metode:
Roma Salad
- Place the baby spinach leaves on the plate.
- Cover the baby spinach with the sliced tomatoes.
- Season the tomatoes with maldon and black pepper.
- Break the burrata in half and open onto the tomatoes.
- Spoon the macerated tomato onto the burrata.
- Drizzle the vinaigrette around.
- Garnish with the micro basil, confit tomatoes and olive cheeks.
Pan con tomato
- Mix everything in a bowl and allow to marinate.
- Brush crusty bread with olive oil and place in wood fired oven till slightly chared.
- Spoon tomato mix on top and serve slightly warm.
Confit Baby Tomatoes
- Cut tomatoes in half. Marinate together in a large bowl for 30 mins.
- Place on trays, 1 even layer and dry above stove till ready, or dry in oven on 60 C.
- For cherry tomatoes. Place in kilner jars covered with olive oil till needed.
Balsamic dressing
- Whisk olive oil and clear honey together gradually whisking in the balsamic vinegar until the dressing is formed.
- Check seasoning.