Name: Tomato Caesar
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 3 medium sized Grandma`s heirloom tomatoes (1 red (1 yellow, 1 black)); 3 tablespoons extra virgin olive oil; 2 super thin slices sourdough bread; Sea salt and black pepper to taste; ½ cup basil (leaves picked); 1 heaped tablespoon whole egg mayonnaise; 2 anchovy fillets (finely minced); ½ clove garlic; 1 teaspoon Dijon mustard; Juice and zest of ¼ of a lemon; 20 g Parmesan cheese (grated from a block, plus extra shavings to serve)

Dietaries: Meat free, vegetarian

Courtney Roulston

Tomato Caesar

Dietaries: Meat free, vegetarian

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Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 as a side

Ingredients Method

Ingredients

3 medium sized Grandma`s heirloom tomatoes (1 red 1 yellow, 1 black)
3 tablespoons extra virgin olive oil
2 super thin slices sourdough bread
Sea salt and black pepper to taste
½ cup basil leaves picked

Dressing

1 heaped tablespoon whole egg mayonnaise
2 anchovy fillets finely minced
½ clove garlic
1 teaspoon Dijon mustard
Juice and zest of ¼ of a lemon
20 g Parmesan cheese grated from a block, plus extra shavings to serve

Method

Heat the oil in a small frying pan. Grill the bread for 1–2 minutes each side, or until golden and crispy. Remove from the pan, season with a pinch of salt and allow to cook before cutting into pieces.
For the dressing mix together the mayonnaise, anchovy, garlic, mustard, lemon and Parmesan cheese until combined.
Slice the tomatoes into 5mm rounds and arrange on a serving platter.
Spoon some of the dressing over the tomatoes then scatter over fried bread. Garnish with basil leaves, shaved Parmesan, cracked pepper and a drizzle of extra virgin olive oil.