Ingredients
2 small shallots, finely chopped
8 small cloves of peeled black garlic, crushed
2 tbsp balsamic or sherry vinegar
2 tbsp water
Salt and pepper
100 ml olive oil
57 ml groundnut or rice bran or grapeseed oil
2 avocados, sliced
8 ripe plum tomatoes at room temperature
A handful of freshly washed and dried basil leaves
400 g mozzarella (try buffalo or fior di latte)
Directions
To make the salad dressing. Using a blender or small processor, purée together the first four ingredients, then season with salt and freshly ground pepper and slowly whisk in the oils, creating an emulsion. This can be done by hand if you prefer.
Keep the salad dressing in a jar, refrigerated and shake well to mix before using.
To make the tri-color salad, wash, dry and cut the tomatoes, slice the mozzarella and arrange attractively on a plate or platter and drizzle with the salad dressing.
Serve with crusty bread.