Tomato salad with guacamole, black garlic and essence vinaigrette
by Phil Fanning
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Ingredients
Fruit & Vegetables
450g of tomatoes, ripe
11g of shallots, chopped
0.5g of garlic
2 tsp lemon juice
1 Hass avocado, ripe, peeled and pitted
1/2 garlic clove
1/2 red chilli, finely diced
1 beef tomato
4 cherry tomatoes, large and ripe
4 heritage tomatoes, ideally a mix of colours
1/2 avocado
fennel fronds
Store Cupboard
20g of sun-dried tomatoes
1 tsp Maldon salt
2 tsp sugar
Tabasco, to taste
1 1/4 tsp salt
Spices & Dried Herbs
50g of fennel, chopped
1 pinch of cayenne pepper
1 tbsp of oregano
Salad & Fresh Herbs
2 tsp thyme leaves
1/2 tsp tarragon leaves
10 basil leaves
1 tbsp of chopped coriander
1 tbsp of chopped parsley
8 nasturtium leaves, small
Oils & Vinegars
1 tsp red wine vinegar
1 tsp olive oil
2 tsp sherry vinegar
18 tsp extra virgin olive oil
1 tsp vegetable oil
Speciality Ingredients
2 pinches of ascorbic acid
1 pinch of xanthan gum
1 pinch of ultratex
15g of black garlic
coriander flowers
Delicatessen
70g of Kalamata olives
5 black olives, washed
Cheese
20g of ewe's cheese, ideally Sharpham, frozen