- Tomato - 8
- Lettuce - 1
- Baby spinach - 100 g
- Green apple - 1
- Avocado - 1
- Basil - 1 sprig
- Crab meat - 240 g
- Curry powder - 1/8 tsp
- Lemon juice - 1
- Mayonnaise - 4 tbsp
- Parsley - 1 sprig (for decoration)
- Fleur de sel - 1 pinch
- White pepper powder - 1 pinch
- Tomato paste - 1 tbsp
- Tomato sauce - 50 g
- Sherry vinegar - 80 ml
- Salt - 1 pinch
- Olive oil - 80 ml
- White pepper powder - 1 pinch
- Balsamic vinegar - 120 ml
- Olive oil - 150 ml
- Salt - 1 pinch
- White pepper powder - 1 pinch
Procedures:
1. Prepare the vinaigrette by mixing the balsamic vinegar with olive oil, then season with salt and white pepper powder.
2. Remove the skin of the tomatoes, then chop each into four pieces after removing the seeds.
3. Press 24 of the tomato pieces between two plates and put them in fridge for 3 hours.
4. Chop the lettuce and baby spinach and season with some vinaigrette.
5. Dice the green apple and avocado, and season with some vinaigrette.
6. Chop the basil and mix with crab meat, curry powder, lemon juice and mayonnaise.
7. Blend the remaining tomatoes with tomato paste, tomato sauce, sherry vinegar, salt and white pepper powder.
8. Mix with olive oil, then sieve to prepare the coulis.
9. Use the mold to assemble a layer of tomato, follow respectively by a layer of crab meat, tomato, lettuce and baby spinach, green apple and avocado, and finally with another layer of tomato.
10. Brush some vinaigrette on the topmost tomato.
11. Coat the side of the plate with coulis, then remove the mold.
12. Sprinkle with fleur de sel, and then decorate using the parsley.
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