Recipes

In just a few minutes you can rustle up one of our simple and subtle recipes. Take a look at our exceptional recipes, put together by top chefs.


les toques blanches lyonnaises Collège culinaire de France

Recipes


Check out our hints and tips, recipes and chefs’ recipes.


Our hints and tips

Tickle your taste buds with just a few minutes’ preparation

Our recipes

Recipes with subtle flavours, available for everyone, always.

Chefs’ recipes

Gourmet recipes put together by top chefs.

Our recipes

Recipe

Italian tomato salad

Italian tomato salad

Italian tomato salad


Ingredients

Serves 4

  • 4 fresh tomatoes
  • 4 sundried tomatoes in olive oil
  • 4 small mozzarella balls
  • 20 g of parmesan
  • 4 basil leaves
  • 1 shallot
  • 1 garlic clove
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon “Référence” balsamic vinegar
  • Fleur de sel, ground black pepper, poivre aux cinq baies seasoning

Method

  • Prepare the vinaigrette: pour the vinegar into a saucepan. Bring to the boil on a low heat, reduce it to a syrup, then pour into a bowl. Melt the salt into the liquid.
  • Fry the finely chopped garlic and shallot.
  • Drain the sundried tomatoes, slice them into small pieces.
  • Add the garlic, shallot and tomatoes to the vinegar syrup. Season with pepper, drizzle the oil on top and mix well.
  • Wash the tomatoes, slice thinly and place on four plates. Drain and slice the mozzarella, place thin slices on the tomatoes. Drizzle the dish with the vinaigrette.
  • Just before serving, decorate with finely chopped basil and parmesan shavings. Serve chilled.

Bon appétit!