Black Garlic Tricolore Salad

Serves 4 as a starter

  • 8 ripe plum tomatoes at room temperature (never keep tomatoes in the fridge!) –if you prefer use cherry or vine tomatoes instead.
  • A handful of freshly washed and dried basil leaves.
  • 400g mozzarella, the best you can find or afford – buffalo or fior di latte
  • 8 cloves of black garlic, peeled and sliced.

For the Salad Dressing

  • 2 small shallots, finely chopped
  • 8 small cloves of peeled black garlic, crushed
  • 2 tbsp balsamic or sherry vinegar
  • 2 tbsp water
  • salt and pepper
  • 100 ml olive oil
  • 57 ml groundnut or rice bran or grapeseed oil

To make the Salad Dressing

  1. Using a blender or small processor, puree together the first 4 ingredients.
  2. Season with salt and freshly ground pepper and slowly whisk in the oils, creating an emulsion.  This can be done by hand if you prefer.

Keep in a jar, refrigerated and shake well to mix before using.

To make the Tricolore Salad

  1. Wash, dry and cut the tomatoes
  2. Slice the mozzarella
  3. Arrange attractively on a plate or platter and drizzle with Black Garlic Salad Dressing.

Serve with crusty bread.

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