Carpaccio of beef tomatoes with green chili, preserved lemon and ginger Recipe

Halve a green chili lengthwise and remove the seeds, then hack. 

Remove the flesh from 1/4 preserved lemon and hack the remains rind. 

Grate 2 cm of fresh ginger.

Put the pepper, lemon rind and ginger in a mortar and use the pestle to turn into a homogeneous mash

Hack 2 tbsp coriander leaves and the green of 1 spring onion

Beat 4 tbsp olive oil, 2 tbsp red wine vinegar and 1 tsp white balsamic vinegar into a dressing, add the other prepared ingredients.

Thinly slice 3 very coeur de boeuf or beef tomatoes.

Season with sea salt and cover with the dressing. Leave alone for 5 mins to work the different flavours  into the tomatoes

(A Jigal Krant recipe)

from simple food, looking good
Carpaccio of beef tomatoes with green chili, preserved lemon and ginger Recipe

from Sweet Cake

Carpaccio of beef tomatoes with green chili, preserved lemon and ginger Recipe https://sweetteabiscuits.blogspot.com/2022/08/carpaccio-of-beef-tomatoes-with-green.html