Raymond Blanc make a tasty heritage tomato and mozzarella salad on Kew on a Plate.
Raymond says: “This salad is one of the simplest and its success relies on using the ripest tomatoes. I have chosen four of the tastiest varieties – they are perfect for salad, each of them sun-ripened, juicy and fleshy. Gastronomy can be simple… when you have wonderful produce!”
The ingredients for the tomatoes are: 1.2kg heritage tomatoes, 1 Rose de Roscoff onion, cut into 3mm slices, 20 basil leaves, roughly chopped, 3 tbsp finely chopped chives, 1 garlic clove, chopped, 2 tbsp white wine vinegar, 6 tbsp extra virgin olive oil and sea salt and freshly ground black pepper.
For the salad: 1 head Freckles lettuce, leaves picked, 1 head Seurat lettuce, leaves picked, 1 head Lollo Rosso lettuce, leaves picked, 1 head Reine des Glaces lettuce, leaves picked, 1 tbsp white wine vinegar, 2 tbsp extra virgin olive oil, plus a little extra to finish, 3 x 120g buffalo mozzarella and 50g Kalamata olives, pitted, dried in the oven for 1 hour at 100C/90C Fan/Gas ¼, finely chopped.