Tom Kitchin cooks summer tomato salad served with tomato consommé and tapenade on Saturday Kitchen Live.
Tom says: “The flavours of summer are undiminished in this raw salad with salty tapenade. Use vegetarian Worcestershire sauce if desired.”
For the salad Tom used: For the salad, 5 tomatoes, preferably mixed colours, 3 asparagus spears, tips only, 5 radishes, ½ bulb fennel, 100g/3½oz broad beans and small bunch baby basil.
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