Heirloom Tomato and Mozzarella Salad by Chef David Moore of Gallery Restaurant, NC
Recipe Type: Side
Serves: 10
For the Plate:
  • 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
For the Black garlic – Balsamic emulsion::
  • 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
Make the black garlic oil:
  1. Place the reserved garlic peels and olive oil in to a small pot and bring to 180F. Remove from direct heat and allow too steep for twenty minutes. Strain, chill and reserve for later use.
Make the black garlic puree:
  1. Place cleaned garlic cloves into a food processor and puree while slowly adding the chilled black garlic oil. Scrape down the sides of the food processor bowl several times to make sure all of the ingredients are incorporated.
Make the balsamic reduction:
  1. Place the balsamic vinegar and all toasted seeds and aromatics in a medium size pot and reduce over low heat by 70%. Strain, chill and reserve for later use.
Make the emulsion:
  1. Whisk together the finished black garlic puree and the balsamic reduction to form a smooth paste. Season to taste with salt and white pepper.
Method for assembly:
  1. On chilled plates swipe the emulsion to create a base for the other ingredients. Arrange the seasoned tomatoes, mozzarella and flowering basil. Use the remaining four garnishes sparingly to balance the flavor and design of the dish….enjoy!
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/heirloom-tomato-mozzarella-salad-chef-david-moore-gallery-restaurant-nc/