Tomato and grilled potato salad with basil and caramelized shallots
6 basil sprigs for garnish
shallots:
2 lg chicken leg shallot minced finely
1 oz garlic oil
ΒΌ tsp sea salt
1tbsp lime juice
potatoes:
12 baby yukon potatoes whole
12 basil leaves chiffonade
1 oz garlic oil
sea salt and pepper to taste
1.5 oz butter room temp
tomatoes:
6 compare tomatoes cut into quarters
6 tbsp hot sauce
Steam the potatoes until tender. Cool 10 minutes then cut each potato in half. Place into a bowl and add the garlic oil, basil and some salt and pepper. Blend. Heat a grill on high. Place the potatoes into a metal pan with holes in it and cook for 5-6 minutes to color them lightly while turning a few times.
shallots:
Place the shallots, garlic oil and salt into a frying pan and cook on medium heat for 6-8 minutes or until golden brown. Place them into a small bowl, add the lime juice and blend.
potatoes:
Place the hot grilled potatoes into a bowl and add the butter, toss until melted. Add the shallots and toss to coat.
tomatoes:
Place the tomatoes into a separate bowl along with the hot sauce and toss.
assembly:
Place 3 potato halves into each serving bowl followed by 4 tomato quarters a basil sprig and serve.
