© Camille Chamignon
A Frenchie variant of the traditional Italian caprese salad: a divinely seasoned and perfectly seasonal tomato and blackberry carpaccio . Simply too good.
For 4 people
Crush a small portion of the pistachios using a knife and set aside.
Prepare the pistachio pesto . To do this, start by finely mixing the basil in a food processor. Reserve a few leaves for dressing.
Add the pine nuts then the pistachios , and mix in spurts.
Gradually incorporate the olive oil to create an emulsion and obtain a beautiful creamy paste.
Add the fleur de sel and the pepper then transfer to a bowl and place in the fridge.
Wash the blackberries and tomatoes . Cut the tomatoes into thin slices and arrange them in a rosette on four beautiful plates, sprinkle with pesto and place a few blackberries .
Decorate with the basil leaves and sprinkle with pieces of crushed pistachios . Season with fleur de sel before tasting.
© Angèle Ferreux Maeght
Also discover the recipe for clafoutis with cherry tomatoes .