Salad of Salgot cocktail-sized fuet sausages
— with tomato textures
For the marinated tomatoes:
Skin the tomatoes and roast them in the oven for 1 h at 110 ºC.
Leave them to marinate in soy sauce for 12 hours, cool and cut into quarters.
For the dried-tomato ice cream:
Blend the tomatoes and stabiliser in a food mixer.
Gradually add the oil.
Adjust the acidity and add salt and pepper.
Pass through a chinois.
Leave in the fridge for 12 hours.
Process in the ice-cream maker.
For the tomato vinaigrette:
Mix the tomato juice with the vinegar and, with the help of a whisk, gradually add the oil, stirring constantly.
Neatly arrange all the salad ingredients on the plate, with five cocktail-sized fuet sausages per person.