Summer Salad, Raspberry Vinegar & Basil Oil
|Nb de personnes
|Temps de préparation
8 figs, green and black
8 red cherry tomatoes, ripe but firm
500 g small strawberries mara des bois
500 g raspberries
125 g blueberries
125 g gooseberries
2 tablespoons raspberry vinegar
2 tablespoons basil oil
Rinse the fruit, sponge it. Crush half of the raspberries and strawberries in a colander and add the raspberry vinegar and oil to the pulp obtained.
Stir. Cut the tomatoes in half and the figs in four, without separating the quarters.
Divide all the fruit between four plates. Cover them with raspberry and basil coulis. Sprinkle with basil leaves and serve immediately, or set aside for a few hours in the refrigerator.
Recipe by Elisabeth Scotto & photo by Edouard Sicot