… have no confidence in kitchen but think there could be hope
… never had the time to develop a basic repertoire of dishes
… would like to handle some of the more unusual produce we can buy here in France and particularly the Dordogne
… have wondered “how do they do that?”
Then perhaps our informal, un-intimidating cookery holiday might be for you!
In the Summer our neighbour, Michel, gives us the most perfect home-grown tomatoes.
I make this salad often with buffalo mozzarella, basil from the garden and a unique dressing.
Ingredients for 4 people:
- 1 tsp fennel seed lightly toasted
pinch of salt
- 2 garlic cloves
- Zest of a lemon and the its juice
- 100ml Sunflower oil
- Bunch of basil leaves
- 500gms tomatoes
- 300gms buffalo mozzarella
- Olive oil (a glug)
- Sea salt and pepper
- In a mortar and pestle crush the garlic cloves in salt, add the fennel seeds lightly crush.
- Add sunflower oil and juice of the lemon and torn basil leaves (keep back a few for final decoration).
- Add lemon rind and stir vigorously.
- Cut up tomatoes into bite-sized chunks and pour half of the dressing over the tomatoes and allow to marinade for at least and hour.
- Just before serving, tear the mozzarella into small pieces and place on serving platter. Place tomatoes to one side of the mozzarella and ladle on the rest of the dressing. Tear the remaining basil leaves and sprinkle over the salad.
- Shake some olive oil from the bottle over the salad and sprinkle with sea salt and several grinds of pepper.
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