Gourmet Recipes
Hibiscus and Apple Balsamic Vinaigrette Heirloom Tomato Salad
Cooking time: 15 min
Diet: Egg free, Gluten free
Cuisine: French
Preparation time: Less than 15 min
Dish: Main course, Side Dish
Ingredients
for 2 people
For the vinaigrette
- 5g dried hibiscus
- 30g fresh lemon juice (about 1 small lemon)
- 10g balsamic vinegar
- apple cider vinegar and unfiltered apple juice
- 20g linden blossom honey
- 15g cameline oil
- 50g extra virgin olive oil
For the salad
- 600 grams of assorted tomatoes
- 6 pitted olives if available
- A few slices of local dried ham if available (optional)
- 1 goats milk mozzarella if available (substitute with feta or haloumi)
- A few capers (optional)
- 1 small red onion
- A half bunch of chives
- A bit of alfalfa sprout
- Salt and pepper
Instructions
- Grind the hibiscus in a mortar and pestle and transfer to a small mixing bowl
- Squeeze the lemon into the hibiscus
- Add the apple balsamic vinegar or the substitute 50/50 apple juice and cider vinegar
- Stir the hibiscus mixture and let it sit for 2 or 3 minutes until it turns dark red
- Add the linden blossom honey and stir to combine
- Slowly incorporate the cameline and extra virgin olive oil into the hibiscus with a small whisk to thicken the vinaigrette
- Put the vinaigrette to the side and slice the tomatoes into wedges and lightly sprinkle them with sea salt and pepper
- Slice the chives finely and mix them into the salted tomatoes
- Peel the red onion and cut it in half then slice one of the halves paper thin
- Cut the olives carefully into quarters
- Plate the tomatoes, olives, onions, cheese and ham, if you’re using ham, and drizzle with the vinaigrette
- Top it off with a few alfalfa sprouts
