150g stale ciabatta bread torn into small chunks
1 fat clove garlic, minced
2 small shallots, thinly sliced into rounds
1 clove garlic, minced
3 Tbsp white balsamic vinegar (or sub with 2 Tbsp white wine vinegar + 1 Tbsp maple syrup)
½ tsp Dijon mustard
2x packs NZ hothouse cocktail truss tomatoes
8 good-quality anchovy filets
200g fresh buffalo mozzarella
Basil leaves to serve
Shaved Parmesan to serve
Preheat your oven to 180°C.
Croutons: Tear bread into chunks roughly 2cm. In a large bowl, combine garlic with 3 Tbsp olive oil. Add bread to bowl, season well with salt and pepper, then toss to coat in the garlic oil. Make sure the bread is well coated. Transfer to a lined oven tray, spread into a single layer and bake for 10-15 minutes until very golden brown and crispy.
Dressing: Combine all dressing ingredients together in a small bowl with 2 Tbsp extra virgin olive oil and ¼ tsp table salt. Set aside until ready to serve.
Salad: Slice tomatoes into rounds about 0.5 cm thick. Arrange tomato slices on a platter, then tear over the buffalo mozzarella. Scatter over croutons. Drizzle with dressing, then lay the anchovy filets on top. Season lightly with flaky salt. Garnish with basil & shaved parmesan.
Recipe Credit: Melies Kitchen