VEGETARIAN TARTARE
We have prepared our own version of a vegetable tartare, inspired by the famous steak tartare, and this is how it turned out.
We use a selection of vegetables with different textures, finely diced into small brunoise cubes. The tangy contrast of the pickles, combined with a rich and creamy dressing, brings all the ingredients together and enhances their flavors.
In this recipe, extra virgin olive oil (EVOO) is not just an accompaniment — it is the star of the dish.
Ingredients:
- 2 large tomatoes
- ½ spring onion
- ½ red bell pepper
- ½ green bell pepper
- ½ large gherkin
- 1 teaspoon capers
- 1 egg yolk
- 1 teaspoon Dijon mustard
- Extra virgin olive oil from Casas de Hualdo
- A few drops of hot sauce
- 1 teaspoon Worcestershire sauce
- Fresh chives
- Black pepper
- Salt
What is a brunoise cut?
A brunoise is a classic culinary cutting technique used to dice vegetables into very small, uniform cubes. It requires good knife skills and a sharp knife to achieve precise and consistent results.
Method:
Wash all the vegetables thoroughly.
Finely dice the tomatoes in a brunoise cut, removing the seeds first. Dice the peppers, spring onion, gherkin and capers in the same way.
In a bowl, combine the egg yolk and Dijon mustard, whisking until blended. Gradually drizzle in the extra virgin olive oil while continuing to whisk. The EVOO will add richness and its fruity, intense notes, while helping to create a smooth, homogeneous emulsion.
Season with hot sauce, Worcestershire sauce, black pepper and salt to taste, then continue whisking.
The key is to ensure that all the ingredients are well incorporated, allowing the flavours to meld together. This mixture forms the heart of the dressing and gives the tartare its distinctive character.
Add the diced tomato, peppers, spring onion, pickles and capers to the dressing.
Mix thoroughly so that all the ingredients are evenly coated and infused with the flavours of the dressing.
Taste and adjust the seasoning if necessary.
For an elegant presentation, shape the tartare using a metal ring mould. Fill the mould and gently press down with the back of a spoon to lightly compact the mixture.
Garnish with finely chopped fresh chives.
Serve immediately with crispy toasted bread.
