Watermelon, fennel, tomato and beet millefeuille
For us, the magic of a kitchen garden is that a walk along its rows of fruit and vegetables can inspire the birth of a new dish. This revisited salad, which combines watermelon, tomato, and beets is an example. Serves 4.
Ingredients
- 1/2 seedless watermelon
- 2 large, ripen firm tomatoes
- 2 medium red beets (beetroot)
- 1 fennel bulb
- 1 bunch fresh herbs: mint, basil, chives, parsley and dill
- 4 teaspoons of toasted black and white sesame seeds
- Freshly ground black pepper
- For the sauce ravigote: 1/2 cup of lemon juice
- For the sauce ravigote: 1/3 cup of soy sauce
- For the sauce ravigote: 1/2 cup extra virgin olive oil
- For the sauce ravigote: 2 tablespoons of wholegrain mustard
Method
- Using a mandoline, cut the fennel and beets into thin slices 1/16 inch (2mm) thick.
- Carefully cut the tomatoes into thin slices using a serrated knife.
- Peel the watermelon, keeping its round shape, and slice off 4 disks about 1 inch (2.5cm) thick.
- Lay out a rosette of beet slices on 4 dinner plates.
- Sprinkle the sliced fennel over the top.
- Cover with a layer of thinly sliced tomatoes.
- Top with the watermelon disks.
- Sprinkle the fresh herbs over the dish.
- Place in the refrigerator for at least 15 minutes.
- In the meantime, put the sauce ingredients in a bowl and whisk vigorously.
- Serve chilled, sprinkled with toasted sesame seeds, and topped with a generous helping of sauce
Discover all our recipes in our new cookbook Tartine Confidential available in all Le Pain Quotidien restaurants. Find a restaurant here.