Quasi-classic Feta and Arugula Tomato Tartare
Jean-François Plante's recipe
8 plum tomatoes, peeled, seeded and dice
1 small clove garlic, minced
3 tbsp (45 ml) finely chopped shallot
2 tbsp (30 ml) capers
100 g (3.5 oz) coarsely crumbled feta
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) ketchup
6 tbsp (90 ml) extra-virgin olive oil
2 tbsp (30 ml) finely chopped baby arugula
Dash of Tabasco (to taste)
2 tbsp (30 ml) lemon juice
Freshly ground salt and pepper
A handful of baby arugula
Dash of extra-virgin olive oil
Salt and pepper
Put the diced tomatoes in a colander placed over a stainless steel bowl, sprinkle with salt and let stand at room temperature for two hours.
With a large spoon, gently press the tomatoes to drain the remaining liquid. Dispose of the water.
In a bowl, gently combine the tomatoes and the remaining ingredients.
Season with salt and pepper to taste. Taste and adjust the seasoning with salt, pepper and Tabasco, as needed.
Using a cookie cutter, plate the tartare on four plates. Garnish with arugula tossed in a little olive oil, salt and pepper. Serve the tartare with croutons.