Name: Tomato salad with shaved beets, truffled mascarpone and bresaola
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 gram mascarpone; 1 tablespoon good-quality truffle oil; 1 large beetroot, washed, peeled, thinly sliced with a mandoline or wide peeler; 1 kilogram mixed tomatoes, halved, or quartered if large; 140 gram bresaola, thinly sliced; small bunch basil leaves; Dressing; 2 tablespoon red wine vinegar; 2 tablespoon lemon juice; 5 tablespoon olive oil; 1 tablespoon wholegrain mustard

Tomato salad with shaved beets, truffled mascarpone and bresaola

Curious Croppers provided Luca Villari with the most amazing tomato varieties for this salad. He's used a mixture of ‘Spanish Red’, ‘Orange Blossom’, ‘White Doris’ and ‘Little Miss Sunshine’. If you ever get the chance to visit the Clevedon Farmers’ Market, stop by their stall and sample their fantastic selection of tomatoes; they also supply restaurants and Farro Fresh.

Ingredients

200 gram mascarpone

1 tablespoon good-quality truffle oil

1 large beetroot, washed, peeled, thinly sliced with a mandoline or wide peeler

1 kilogram mixed tomatoes, halved, or quartered if large

140 gram bresaola, thinly sliced

small bunch basil leaves

Dressing

2 tablespoon red wine vinegar

2 tablespoon lemon juice

5 tablespoon olive oil

1 tablespoon wholegrain mustard

Method

1.Place the mascarpone in a small bowl and add the truffle oil and a pinch of salt. Mix well then spread over the base of a serving plate or bowl.

2.Place sliced beetroot in a separate bowl. Thoroughly whisk together the dressing ingredients, pour over the beetroot and leave to macerate for 5 minutes.

3.Arrange cut tomatoes on the serving plate, on top of the truffled mascarpone. Remove beetroot from dressing and gently place among the tomatoes along with the bresaola.

4.Scatter basil leaves on top, sprinkle with salt and pepper and then drizzle with some of the dressing from the beetroot. Serve immediately.

Luca Villari