Tomato panzanella salad

SERVES 4

CLASSIC VINAIGRETTE

125ml White wine vinegar 2g Black pepper

5g Salt

1 Egg yolk

6g Dijon mustard

70g Sugar

250ml Grapeseed oil

SLOW-ROASTED TOMATOES

500g Plum tomatoes 50ml Olive oil

1 Clove of garlic, chopped 1tsp Sugar

1tsp Thyme leaves

SOURDOUGH CROUTONS

4 Slices sourdough Olive oil, for frying

PANZANELLA Salad

90ml Classic vinaigrette 200g Slow-roasted

tomatoes

100g Buffalo mozzarella,

shredded

10g Basil

50g Sourdough croutons 130g Kalamata olives, pitted 50g Parmesan cheese, shaved 40ml Extra virgin olive oil Black pepper