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Tomato salad Maman Blanc

The salad is best made about an hour before serving. The marinating will create a wonderful tomato jus, which will pool at the bottom of the bowl;use for his tomato essence signature recipe. From Raymond Blanc's Kitchen Secrets Serves: 4

4 large Coeur de Boeuf or beefsteak tomatoes, thickly sliced
1 red onion, finely sliced
1 shallot, finely chopped
1 garlic clove, crushed
1 tbsp Dijon mustard
3 tbsp rapeseed oil
1-2 tbsp warm water
2 tbsp roughly chopped fresh flatleaf parsley
1 small handful fresh basil leaves

Arrange the tomato slices in a circle on a serving platter.

Scatter the red onion over the top.

Place the shallot, garlic and mustard into a bowl and whisk well to combine. Whisk in the rapeseed oil, then add the water (whisking continuously) to emulsify the dressing. Season to taste with salt and freshly ground black pepper.

Spoon the dressing over the tomatoes then set aside for at least one hour to marinate.

When ready to serve, scatter over the parsley and basil leaves.