
Marinated Green Tomatoes
12m
Thinly sliced green tomatoes marinated in a herby emulsion.
Created as a very fresh and freshly acidic accompaniment for heavy flavored meat dishes.
Remove the stems from 1 bunch of parsley and reserve the leaves
Wrap 1 garlic head in aluminum foil and roast it for 30m until tender
Remove the garlic from the oven and unwrap it
Trim the bottom of the roasted garlic head and squeeze out cloves
Pick 1 bunch of mint leaves and add them to a container
Add ½ bunch of coriander
Add ¼ cup of parsley leaves
Add the garlic cloves to the container
Cut 1 rangpur lime in half. Squeeze the juice through a sieve
Add salt to taste
Blend the mixture. Slowly add ¾ cup of extra virgin oil while blending
Add 1 tbsp of dijon mustard
Blend until the mixture is emulsified and smooth. The green sauce is ready
Thinly slice 4 green tomatoes on a mandoline
Shingle the slices from each green tomato
Spread 2 tbsp of green sauce on each tomato
Transfer the shingled tomatoes to serving dish
Chop 4 tbsp fresh coriander seeds. Remove larger stems
Chop 1 green chili.
Transfer chili and fresh coriander to a bowl
Add 2 tbsp of olive oil
Add salt to taste
Mix to combine
Garnish each green tomato with 1 tbsp of the chopped green chili and coriander seed mix. The marinated green tomatoes are ready
Try it with your favorite roasted meat!
Yield 4 people
Green Tomato
4Green Chili
2Fresh Coriander Seed
4 tbspOlive Oil
2 tbspSalt
to taste
Equipment
Mandoline