The Sand Bar at Eden Rock–St Barths is the ideal spot to enjoy Chef Jean-Georges Vongerichten’s outstanding cuisine. Coming up this November, diners will relax once again into comfortable outdoor seating overlooking St Jean’s Bay— this time with a new menu to pore over. One of the fresh dishes added for Eden Rock’s re-opening is a tomato, avocado, mango and jalapeno salad that can be taste tested at home before the grand reveal in St Barths. Why not give it a twirl this week?
Here’s how it’s made…
12 slices assorted heirloom tomatoes
16 assorted cherry tomatoes, cut in half
15 radishes, thinly sliced
2 ripe avocadoes, diced
2 1-inch slices ripe mango, cubed
4 jalapenos, very thinly sliced
8 large basil leaves, sliced ¼ inch thick
4 tablespoons red wine vinegar
8 tablespoons extra virgin olive oil
Maldon sea salt and freshly ground black pepper to taste
Season heirloom tomatoes with salt and arrange them evenly onto four plates. Top first with the cherry tomatoes, followed by the remaining ingredients in the order listed. Season with sea salt and ground pepper to taste.