| Servings |
Ingredients
- 40 g creamed horseradish
- 1 small garlic clove peeled and crushed
- 1 1/2 tsp white balsamic vinegar
- 1/2 tsp Sea salt
- 3 tbsp Extra-virgin olive oil
- 100 ml double cream
- 10 g tarragon leaves roughly chopped
- 15 g basil leaves torn
- 900 g tomatoes a mixture of colors, types and sizes is ideal, cut into 5mm slices
Ingredients
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Instructions
- This goes really well with cold rare beef or BBQ'd meats and is a great summer salad that packs a punch.
- In a medium bowl, whisk the horseradish with the garlic, vinegar, half a teaspoon of salt, a tablespoon of the oil and two tablespoons of cold water. Pour in the cream, whisking all the while, until you have a uniform, runny sauce (don’t over-whip: you don’t want the sauce to thicken), then stir through the tarragon and two-thirds of the basil.
- To serve, place the tomatoes in a serving dish, pour the horseradish cream over and toss to coat. Drizzle over the remaining oil, and add the rest of the basil and a pinch of salt. Serve.
Recipe Notes
The horseradish cream can be made a day ahead and the tomatoes chopped and put in an air tight container the night before. I also chop the tarragon and measure out the basil and put them in a bag with a piece of kitchen roll and then assemble all of it just before serving.
This has quite a lot of horseradish, which I find works well with the cream and the acidity of the tomatoes. If you don’t like the intensity, just use less.
Adapted from an Ottolenghi Recipe Guardian 2015
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