Ripe Heirloom Tomatoes from North Carolina are best in Chef David Moore’s delicious Gallery Restaurant, Tomato and Mozzarella Salad
Starting in the Kitchen at the ripe old age of fifteen, Chef David Moore is now preparing for life as a father and gourmet baby food may be part of his repertoire in the next nine months. But for lucky golfers and gourmets within driving distance to The Ballantyne Hotel in North Carolina, indulge in a little Contemporary American cuisine between Golfing on the Green.
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Heirloom Tomato and Mozzarella Salad by Chef David Moore of Gallery Restaurant, NC
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Bursting with fresh flavors, this elegant salad features NC heirloom tomatoes, creamy mozzarella, and a unique black garlic-balsamic emulsion.
Ingredients
- 2 lbs (1 kg) NC heirloom tomatoes
- 1 lbs (454 g) Fresh mozzarella
- 1 cups (237 ml) Black garlic-balsamic emulsion
- NC grown flowering basil
- Basil infused olive oil
- Tomato powder
- Crystalized basil sugar
- Kosher salt and black pepper
- 2 Bulbs black garlic
- 1 cups (237 ml) Olive oil
- 2 cups (473 ml) Balsamic vinegar
- 1 Bay leaf
- 1 Sprig thyme
- 4 Black peppercorns
- 1/4 tsp Fennel seed
Instructions
- Make the black garlic oil:
- Place the reserved garlic peels and olive oil in a small pot and bring to 180°F (82°C). Remove from direct heat and allow to steep for twenty minutes. Strain, chill, and reserve for later use.
- Make the black garlic puree:
- 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 ensure all ingredients are incorporated.
- Make the balsamic reduction:
- Place the balsamic vinegar and all toasted seeds and aromatics in a medium-sized pot and reduce over low heat by 70%. Strain, chill, and reserve for later use.
- Make the emulsion:
- 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:
- On chilled plates, swipe the emulsion to create a base. Arrange the seasoned tomatoes, mozzarella, and flowering basil. Use the remaining four garnishes sparingly to balance the flavor and design of the dish.
Notes
- For best flavor, use very ripe, but firm heirloom tomatoes. Avoid tomatoes that are overly soft or bruised.
- If black garlic is unavailable, substitute roasted garlic for a similar savory depth of flavor.
- To keep the mozzarella fresh and prevent it from becoming watery, add it to the salad just before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
Do heirloom tomatoes need to be at a specific ripeness for this salad?
Use tomatoes that are fully ripe and give slightly when pressed. Underripe heirloom tomatoes lack the sweet, complex flavor that makes this salad worth making.
What type of mozzarella works best here?
Fresh mozzarella, either burrata or fior di latte, is the way to go. Avoid pre-shredded or low-moisture mozzarella, which does not have the soft, milky quality this salad needs.
Should I dress this salad ahead of time or right before serving?
Dress it just before serving. Salt draws moisture from the tomatoes quickly, and the mozzarella is best at room temperature. Slice and arrange everything in advance, then add oil and seasoning at the last moment.
