Tomato and artichoke salad à la Linster
I've been looking for a method for a long time, To make small cherry tomatoes so perfect that you can eat them really easily. Because we know that they like nothing better than to slip away on the plate. And when you finally manage to impale them, they like to squirt against the white blouse. But if they are prepared like this, they have no chance anymore!
So first, I'll take care of the tomatoes. I wash 300 grams of small vine tomatoes, the Roma taste best. Then I pick her off. With a pair of tweezers or a small sharp knife, I get out the stalk approaches and put the tomatoes on a wire rack. Underneath, I put a baking tray to protect the work surface, because now I am burning the tomato skin with a small Bunsen burner.
I turn the tomatoes over and do the same with the other side. The skin is bursting from the heat and can easily be peeled off. The tomatoes remain wonderfully red and wonderfully in shape. But you can also skin them normally: scrape and brew briefly with boiling water. The skinned cherry tomatoes I put next to each other in a refractory form.
Meanwhile, I preheated the oven to 80 degrees. I'm still dusting the tomatoes some powdered sugar, salt them vigorously sea-salt from Brittany and pour olive oil into the mold so that the tomatoes are completely covered. I put the mold in the preheated oven for ten to fifteen minutes to warm the tomatoes and cook a bit.
I am peeling now one or two very small artichokes for each guest, I prefer to take the violets from Nice. I cut off all hard parts and then pick out the straw on the underside with a small melon cutter. All that remains are the artichoke hearts, which I cut into thin slices.
One tip: Artichokes I always clean with kitchen gloves, because they like to leave black marks on the hands - and can also sting pretty!
Incidentally, I do not drink lemon on artichokes, they are lighter in color, but they lose their good flavor. I fry the artichoke slices in one to two tablespoons hot olive oil in the pan, brown, salt a little with it sea-salt and then set it to degrease between two sheets of kitchen paper.
Now to the salad: I perk off once per person three black olives of first-class quality and halve them. You know, I never buy pitted olives, they usually do not have a good aroma. I wash my salad: definitely a bunch of rocket and a little mixed salad to your heart's content, for example light and dark oak leaf lettuce, I just do that a classic vinaigrette from olive oil, salt, pepper and a few drops of lemon juice. Mix the vinaigrette well with the salad and decorate the salad on a flat plate. I add the lukewarm tomatoes, the fried artichoke slices and the olive halves. I was shaving a few shavings over it Parmesan.
Voilà - with a crispy baguette or fresh farmhouse bread a perfect summer dinner on the balcony or the terrace. Enjoy it!
How to prepare the salad:
1. Loosen the skin of the cherry tomatoes with the Bunsen burner. 2. Dust the skinned tomatoes with some powdered sugar and cook in the oven. 3. Clean the artichokes and remove the straw with the melon cutter. 4. Fry the thin slices of artichoke hearts in the pan until they are strong brown.
