Tomato carpaccio

Ingredients:

• 2 very large egg yolks, room temperature
• 2 tsp Dijon mustard at room temperature
• 1 tbsp. minced garlic (3 cloves)
• 2 anchovy fillets, drained
• 0.5 cup freshly squeezed lemon juice at room temperature (2–3 lemons)
• 3/4 cup olive oil
• 1/4 cup canola oil
• 0.5 tbsp. freshly grated parmesan
• 4–5 large, firm, ripe red summer tomatoes, preferably non-hybrid varieties
• 0.5 tsp. fleur de sel
• 2 tbsp capers, drained
• 1/4 cup fresh basil leaves, julienned
• 60 gr. parmesan, shaved with a vegetable peeler

Preparation:

1. Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2.5 teaspoons coarse salt, and 1 teaspoon black pepper in a food processor fitted with a steel blade and pulse for 15 seconds. Combine the olive and canola oils in a glass measuring cup. With the processor running, slowly pour in the oil in a thin stream, as if making mayonnaise. Add the grated Parmesan cheese and pulse until the mixture is runny enough to drizzle over the tomatoes.
2. Pour a small amount of dressing into the center of 4 plates. Core the tomatoes and slice them crosswise with a serrated knife into approximately 0.5 cm thick rounds. Arrange the tomato slices overlapping each other on the plates. Sprinkle with fleur de sel and drizzle the tomatoes with more dressing. Top with capers, basil, Parmesan, and pepper. Serve the tomatoes at room temperature with the dressing on the side.