Black garlic tricolore salad

Preheat oven to 180C

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


  1. To prepare the Black Garlic Herb Butter, blend all together either using a food processor, a small blender or by hand.
  2. 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.
  3. Butter a ramekin or French style ovenproof egg dish.
  4. Cook the spinach with a little butter in a non-stick pan with the garlic and season lightly.
  5. Arranging in the bottom of the prepared dish (draining first if necessary), leaving a space for the egg.
  6. Break the egg into the middle, seasoning with salt and pepper
  7. Spoon over the cream, dot with butter and a little grated parmesan if desired.
  8. 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.




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