Tomatoes, Tarragon Oil, Stracciatella, Chicken Salt
The glory of this recipe lies in summer tomatoes. It’s a total crowd-pleaser for mere moments of labour. The ‘effort’ is making the tarragon oil but, like the Chicken salt, it’s a cracker to have in your summer salad repertoire. The basic rule of thumb is to combine equal parts tarragon, parsley and olive oil. It should be served at room temperature to maximise the flavour of each element.
Serves 4-6 as part of a spread.
Ingredients 8
250 g stracciatella cheese
3 kumato tomatoes, in-season, sliced, plus 1/2 tomato for juicing
1 punnet cherry tomato, sweet, halved
2 ‒ 3 tbsp chicken salt, to taste, see my recipe
Tarragon Oil
3⁄4 cup tarragon leaves
3⁄4 cup flat-leaf parsley leaves, (italian parsley)
iced water
185 ml extra-virgin olive oil
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Method 5
For the tarragon oil, bring a medium saucepan of water to the boil. Salt well, as you would pasta water, and blanch the and briefly, until bright green, about 15–30 seconds. Drain, then transfer to a bowl of iced water. Drain once more, then pat with a clean cloth to remove as much water as possible.
Add to a food processor with the and purée until very smooth, this will take about a minute.
Strain through a sieve lined with a piece of muslin (cheesecloth) or a clean kitchen cloth will also do a great job. Discard the leaves and transfer the beautiful green oil to a sterilised jar. It keeps, refrigerated for a few weeks – just bring to room temp before using.
Spread the across a serving plate. Top with the sliced and halved , and squeeze over a touch of juice from the extra half tomato, as if you are squeezing a lemon over a dish.
Drizzle the tomatoes with some tarragon oil and sprinkle with the . Serve at room temperature for perfect eating goodness.
