- 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)
- 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.