Heirloom tomato and mozzarella salad by chef david moore of gallery restaurant, nc
Indulge in the exquisite flavors of ripe heirloom tomatoes and creamy mozzarella in this vibrant salad by Chef David Moore. Taste the freshness of summer!
Ingredients:
- 2.5lbs NC heirloom tomatoes – cut to varying sizes
- 1.5lbs Fresh mozzarella – cubed & seasoned with
- 1 C Black garlic-balsamic emulsion – see recipe below
- NC grown flowering basil – for garnish
- Basil infused olive oil – for garnish
- Tomato powder – for garnish
- Crystalized basil sugar – for garnish
- Kosher salt and black pepper – to taste
- 2 Bulbs black garlic – clean and reserve peels
- 1 C Olive oil
- 2 C Balsamic vinegar
- 1 Bay leaf
- 1 Sprig thyme
- 4 Black peppercorns – toasted
- .5 t Fennel seed – toasted
Instructions:
- Combine the garlic peels and olive oil in a small saucepan and heat up to 180F. Take it off the heat and let it soak for twenty minutes. Filter the mixture, refrigerate, and set aside for later.
- In a food processor, blend the cleaned garlic cloves while gradually pouring in the cold black garlic oil. Scrape the sides of the bowl a few times to ensure everything is mixed well.
- In a medium saucepan, mix the balsamic vinegar with the toasted seeds and aromatics, then simmer over low heat until reduced by 70%. Filter the mixture, refrigerate, and set aside for later.
- Mix the completed black garlic paste with the balsamic glaze to make a smooth mixture. Season with salt and white pepper to your liking.
- Spread the emulsion on chilled plates as a base for the dish. Arrange the seasoned tomatoes, mozzarella, and basil on top. Use the remaining garnishes sparingly for flavor and presentation. Enjoy the dish!
Summary:
- Calories: 2252 kcal
- Fat: 153 g
- Protein: 162 g
- Carbs: 64 g
- Potassium: 3277 mg
- Magnesium: 270 mg