Tomato Carpaccio
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the olive and canola oils in a glass measuring cup. With the food processor running, slowly pour the oils in a thin stream down the feed tube, as you would to make mayonnaise. Add the grated Parmesan and pulse to combine. The mixture will be thin enough to drizzle on the tomatoes.

Pour a puddle of dressing in the middle of 4 dinner plates. Core the tomatoes and slice crosswise with a serrated knife about 3/8 inch thick. Arrange overlapping slices of tomatoes decoratively on the plates. Sprinkle with the fleur de sel and drizzle more dressing onto the tomatoes with a tablespoon. Sprinkle with the capers, basil, shaved Parmesan, and pepper. Serve at room temperature with a pitcher of extra dressing on the side.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

IDEAS YOU'LL LOVE

Beef Carpaccio

Recipe courtesy of Alton Brown

Tomato, Mozzarella and Pesto Sandwiches

Recipe courtesy of Ree Drummond

Open-Faced Tomato, Mozzarella and Basil Sandwich

Recipe courtesy of Ina Garten

Spaghetti and Meatballs with Tomato Sauce

Recipe courtesy of Bobby Flay

Tomato Feta Salad

Recipe courtesy of Ina Garten

Pan-Seared Branzino with Tomato and Capers

Recipe courtesy of Giada De Laurentiis

Tomato Bisque with Cashew Cream

Recipe courtesy of Trisha Yearwood

Tomato Soup and Grilled Cheese

Recipe courtesy of Rachael Ray

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking