1 pack of Choi Sum, 6 ripe tomatoes, 2 shallots, 1 clove of garlic, 1 soup spoon of Dijon mustard, 2 sprigs of basil, chopped, 10 cl. of sherry vinegar, 70 ml. of extra virgin olive oil, salt and pepper
Wash and cut each tomato into 6 or 8 pieces. Slice the garlic and chop the shallot with a sharp knife. Liquify the tomatoes, garlic, shallots, basil and mustard in a blender or a Turbomix. Gradually add the oil to emulsify the mix and finally add the vinegar and the salt and pepper. Strain all the mixture through a fine sieve, squeeze well and check the seasoning. Sauté the Choi Sum with a pinch of oil and salt in a non-stick frying pan, just enough to take it from raw to slightly cooked, it should be nice and crispy. Accompany them with the tomato vinaigrette. Ready to serve!
This vinaigrette can be used to accompany raw vegetables or sautéed Pak Choi. It also goes well with fish or grilled meat.
It can also be served with a few cherry tomatoes and some basil leaves, dressed as a salad in a glass bowl.