Beef tomato carpaccio with spring onion and ginger salsa

Name: Beef tomato carpaccio with spring onion and ginger salsa
Ingredients: 3cm piece ginger peeled and roughly chopped; flaked sea salt; 3 spring onions very finely sliced; 40ml sunflower oil or other mild oil; 2tsp good-quality sherry vinegar; 400g beef tomatoes about 2, depending on size, sliced 2 mm thick; 0.25 green chilli deseeded and finely chopped; 1.5tbsp coriander finely shredded; 1tbsp olive oil

www.theguardian.com

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Servings: 4

Author : Yotam Ottolenghi

Beef tomato carpaccio with spring onion and ginger salsa

Ingredients

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3cm piece ginger peeled and roughly choppedflaked sea salt3 spring onions very finely sliced40 milliliters sunflower oil or other mild oil2tsp good-quality sherry vinegar400 grams beef tomatoes about 2, depending on size, sliced 2 mm thick0.25 green chilli deseeded and finely chopped1.5tbsp coriander finely shredded1tbsp olive oil

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Instructions

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Step 1

Put the ginger and ½ a teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine

Step 2

Put the oil into a small pan and place on a low heat until just warm: you don’t want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside

Step 3

Lay the tomatoes on a large platter, with the slices slightly overlapping. Season with ¼ a teaspoon of flaked salt and drizzle over the remaining teaspoon of vinegar

Step 4

Spoon the spring onion and ginger salsa evenly over the tomatoes (or use your hands to better effect), scatter over the chilli and coriander and finish with the olive oil