Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 34

tomatoes, Little Gem lettuce, ciabatta, garlic, egg yolk, vinegar, Dijon mustard

Slice 400g tomatoes in half and place them, cut-side up, on a grill pan or baking sheet. Cut 2 Little Gem lettuces in half and tuck them in amongst the tomatoes. Season, trickle with a little oil, then grill for a few minutes, till the lettuce has just started to colour and the tomatoes are soft.

Make the dressing. Peel 2 garlic cloves and drop them into a blender. Add an egg yolk, a tablespoon of white wine vinegar, a tablespoon of Dijon mustard, then 4 tablespoons of olive oil. Blend till smooth and thick. (You can also do this by hand, in the way you would make mayonnaise, beating the oil into the other ingredients with a balloon whisk.) Check the seasoning.

Split a large ciabatta loaf and toast it on the cut sides. Place toasted-side up on a board, trickle over a generous amount of olive oil, then cover with the tomatoes and lettuce. Spoon over the dressing and eat immediately, whilst the tomatoes are still hot and the bread is crisp.

For 4. Crisp, sweet, luscious.