Tarragon & Tomato Toast

For the Tomato Salad:

• 12oz tomatoes

• 1 medium shallot, thinly sliced

• 1 tbsp tarragon, minced plus leaves for garnish

• 2 tbsp aged sherry vinegar

• 3 tbsp extra virgin olive oil

• salt and pepper to taste

For the Mayo:

• 1 large egg

• 1 cup avocado oil

• 2 tbsp harissa paste

• 1.5 tsp dijon mustard

• 1 garlic cloves, roughly chopped

• 1 tbsp lemon juice

• Salt

For Serving:

• 1 ciabattini or your preferred bread

• 2 tbsp extra virgin olive oil 

• 2 tbsp, grated comte cheese

• 1 tbsp honey

• more lemon

• Flakey salt

Steps:

1. For the Tomato Salad: Combine everything in a bowl and mix together. Let sit for 10-15 minutes before serving.

2. For the Mayo: Combine everything into a tall and narrow vessel and, using an immersion blender. Place the head of the blender at the bottom of the vessel (should be fully submerged in oil mixture), turn on and slowly lift as the oil emulsifies. Season as necessary.

3. To Serve: Brush bread with olive oil and toast. Spread mayo over the bread and top with tomato salad. Use a slotted spoon to help drain moisture from the salad, keeping the bread more crusty. Grate comte over the mixture and garnish with tarragon leaves. Drizzle with honey and a few drops of lemon juice and finish with a flakey salt.

#vegetarian