in Recipes

Tomato and curd dip with crunchy vegetables

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Ingredients for 4 servings:

  • 500 g beefsteak tomatoes
  • 400 g quark (green pepper curd)
  • 5 stalk(s) Celery
  • 1 m.-large chicory

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Briefly place the tomatoes in boiling water (do not boil). Rinse in cold water, peel, and remove the stem ends. Halve the tomatoes, remove the seeds, and finely dice. Mix with the peppercorn curd and place in a deep plate. Clean the celery, removing any tough outer strings. Rinse the celery and drain well. If desired, halve and cut into approximately 10 cm long pieces. Remove the outer leaves from the chicory and cut out the stalk in a wedge shape. Divide the chicory into leaves, wash, and drain well. Serve the celery pieces and chicory leaves with the dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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