• 400 g Tomate Green Zebra
  • 1 Apple granny smith
  • 200 g Cucumber
  • 3 stems Cébettes or 2 green onions
  • 15 g Fresh ginger
  • 40 g Peanut
  • 3 c. soup Olive oil
  • 1/2 Vanilla pod
  • 1 Lemon (the juice)
  • Basil
  • Salt and pepper


  • Open the half vanilla pod in half, collect the seeds with a knife and add them to 3 tbsp. tablespoon of olive oil. Roughly chop the peanuts, then dry grill in a skillet over medium heat.

  • Peel the cucumber and cut into cubes. Slice the steaks. Cut small cubes of tomato. With a mandolin, cut the apple into 3mm slices, keep 6 slices in the middle and lemon them so that they do not oxidize. Cut the rest into sticks and mix with the other ingredients.

  • Prepare the vinaigrette. Grate the ginger, and mix it with 3 tbsp. vanilla olive oil and lemon juice. Season with salt and pepper, then stir in tartar, mix.

  • Serve the green tartar on a slice of apple. Sprinkle with basil.

Show Comments

No Responses Yet

Leave a Reply