This recipe epitomizes late summer with gorgeous tomatoes, luscious nectarines and fragrant dill. Simple and elegant – with this dish the ingredients are the star with some tasty accents like crunchy pistachios. You can divide this recipe up among four salad plates or arrange all of the ingredients on a platter for serving a crowd. It’s a stunning presentation for a summer party. Recipe is courtesy of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa.
Heirloom Tomato and Nectarine Carpaccio
Compliments of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa.
Serves 4 people
2 Heirloom tomatoes
60 g Pistachios
30 g Shallots
10 g Chives
10 g Dill
20 g Minus 8 vinegar
20 g Extra virgin olive oil
20 g Scallions
7 g Salt
3 g Black pepper
- Wash and slice the nectarines and heirloom tomatoes as thin as you can.
- Peel and cut the shallot into small cubes. Finely chop the chives, dill and scallion.
- In a mixing bowl, mix together vinegar, extra virgin olive oil, salt and pepper.
- Plate the dish according to the picture example above.
Discover our Restaurants and Menus
Wine, dine, and indulge in unforgettable cuisine at your favourite Vintage Hotel