TOMATO SALAD WITH COCONUT SNOW (Salade de tomates et neige de coco)
Winter with a summer note !!! This is what we can call a “wow factor” salad or amuse-bouches when it is presented to your guests… I served this marvel in a very lovely verrine for a buffet and it was exquisite (no less…). It is so easy to make that you may even try it tonight or tomorrow just for yourself!!!
Wine pairing : Vin-de-Thouarsais (Red) from The Loire Valley.
TOMATO SALAD WITH COCONUT SNOW
A quick glance in your kitchen…
In your fridge
Tomatoes on the wine
Parsley
Lime
In your cupboard
Olive oil
Coconut milk
TOMATO SALAD WITH COCONUT SNOW
For 6-8 verrines
6 tomatoes on the wine cubed
1 lime zest
Olive oil
20 cl coconut milk
Parsley finely chopped
Stir every 30 minutes with a fork.
5 minutes before serving, take out the coconut milk granite from the freezer.
Meanwhile, dispose the tomato cubes in the verrines with the lime zest, parsley and olive oil.
Fluff flakes with a fork the granite and drizzle the equivalent of 2 tsp on top of the verrines.
Serve!
Salade de tomates et neige de coco
Pour 6-8 verrines
6 tomates anciennes coupées en quartiers
Inspired by Giorgio Rapicavoli (Miami)
