Black garlic tricolore salad
Preheat oven to 180C
Ingredients:
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
Instructions:
- To prepare the Black Garlic Herb Butter, blend all together either using a food processor, a small blender or by hand.
- This can be rolled into a sausage in cling film and kept in the fridge or freezer like this and can be sliced as and when required.
- Butter a ramekin or French style ovenproof egg dish.
- Cook the spinach with a little butter in a non-stick pan with the garlic and season lightly.
- Arranging in the bottom of the prepared dish (draining first if necessary), leaving a space for the egg.
- Break the egg into the middle, seasoning with salt and pepper
- Spoon over the cream, dot with butter and a little grated parmesan if desired.
- Bake in the oven for about 7 minutes until the white is set and the yolk still runny.
Serve with crusty toast soldiers spread with Black Garlic Herb Butter.
Enjoy!