Tomato salad with guacamole, black garlic and essence vinaigrette

by Phil Fanning
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Ingredients

Fruit & Vegetables

  • 450g of tomatoes, ripe
  • 10g of shallots, chopped
  • 0.5g of garlic
  • 1 tsp lemon juice
  • 1 Hass avocado, ripe, peeled and pitted
  • 1/4 garlic clove
  • 1 tbsp of shallots, finely diced
  • 1/2 red chilli, finely diced
  • 1 beef tomato
  • 4 cherry tomatoes, large and ripe
  • 4 heritage tomatoes, ideally a mix of colours
  • 1/4 garlic clove
  • 1 tsp lemon juice
  • 1/2 avocado
  • fennel fronds

Store Cupboard

  • 20g of sun-dried tomatoes
  • 1 tsp Maldon salt
  • 2 tsp sugar
  • Tabasco, to taste
  • 1/4 tsp salt
  • salt

Spices & Dried Herbs

  • 50g of fennel, chopped
  • 1 pinch of cayenne pepper
  • 1 tbsp of oregano

Salad & Fresh Herbs

  • 1 tsp thyme leaves
  • 1/2 tsp tarragon leaves
  • 10 basil leaves
  • 1 tbsp of chopped coriander
  • 1 tbsp of chopped parsley
  • 1 pinch of thyme leaves
  • 8 nasturtium leaves, small

Oils & Vinegars

  • 1 tsp red wine vinegar
  • 1 tsp olive oil
  • 2 tsp sherry vinegar
  • 3 tsp extra virgin olive oil
  • 15g of 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