Tartare de Legumes or Cool Summer Vegetables

Adrienne gave me the recipe for Tartare de Legumes 20 years ago when I was complaining to her that I couldn’t get my kids to eat vegetables.  I didn’t make the recipe until just last night…Adrienne clearly didn’t understand what would and wouldn’t appeal to most young children…why would she!

The recipe is a take on guacamole and a wonderful way to serve fresh summer vegetables with very little effort.  It comes via Bistrot des Halles, a traditional French restaurant located near what was the old food market in ‘the belly of Paris’.  Good traditional bistro food served up with an occasional twist.

 

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Tartare de Legumes

Serves 4

1 garlic clove

½ hot green chili or 1 mild red chili, seeded and roughly chopped

Juice from 1 to 2 limes

1 ripe avocado

1 teaspoon salt

14 cherry tomatoes

½ sweet onion, minced

2 small courgettes

2-3 tablespoons chopped cilantro (coriander) leaves

1 teaspoon grated lime zest

In a food processor whiz the garlic, chili and juice from one lime.  Add the avocado and salt.  Whiz until smooth.  Taste; add pepper and more salt and/or lime juice as necessary.  You want a spicy, slightly zingy taste.

Cut 10 of the cherry tomatoes in quarters and then in small chunks.  Cut the courgettes lengthwise into quarters.  Slice crosswise as thinly as possible.

Combine tomatoes, courgettes and onion with the puree.  Taste again for seasoning.  Serve on top of lettuce or alone as a timbale.  Garnish with the remaining cherry tomatoes sliced, sprinkled with the cilantro and grated lime zest.

 

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