For ➍1 shallot, peeled
1 clove garlic, peeled
3-4 tbs olive oil
salt & pepper
5 medium-sized vine tomatoes (approx. 750g altogether)
good squeeze of lemon juice
sea salt
1 tbs freshly chopped chervil
Chop the shallot and garlic finely (or just blitz to a pulp in a processor). Put in a small bowl with the oil, a pinch of salt and a grinding of pepper, and leave to steep.
Meanwhile, blanch the tomatoes. Put them in a large bowl. Pour boiling water over them so that they are hotly submerged. Leave for 5 m then tip into a colander and run under cold water.
Using a sharp knife, peel off the skins. Cut into slices (0.5 cm)
Arrange the tomatoes in a dish and pour over the dressing. Mix well. Let rest for a few h.
When ready to eat, turn them to coat, squeeze over some lemon juice, and sprinkle with sea salt and 1 tbs of freshly chopped chervil.
Serve at room temperature.
