Yes, it's sad, I know, so make the best of it ... I particularly enjoy the Tiger Vine Tomatoes for their look.
If you like a good steak, may I suggest a tomato & shallot salad as an accompaniment.
Finely dice two shallots, quarter a selection of cherry tomato (2 each of red, yellow,orange & tiger) and toss with a pinch of salt, two turns of pepper, a teaspoon oftomato vinegar (a fantastic product that brings out the tomato flavour even further, but you can use balsamic instead) and two tablespoons of extra-virgin olive oil. Set aside to infuse whilst the steak is cooking and resting. Arrange tomato salad on the steak cascading onto the plate, drizzle the vinaigrette left in the bowl over the steak (this should be enough for two).
Alternatively, you could use a fillet of wild seabass (which is running at the moment),or toss through roquette leaves and finish off with toasted pinenuts and shaved parmesan.
No comments:
Post a Comment