- 700-800g selection heritage tomatoes
- 2 tbsp pine nuts
- 400g burrata cheese
- small punnet basil cress
- 1-2 tbsp balsamic vinegar aged 12 years or more
- salt and pepper
For the dehydrated olives:
- 1 jar pitted black kalamata olives
For the olive oil gel:
- 4 tbsp extra virgin olive oil
- 50ml water
- 3.5 leaves gold gelatine
- 55g isomalt
- 35g caster sugar
- 10g liquid glucose
For the beer vinaigrette:
- 2 tbsp beer vinegar, or malt vinegar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 3 tbsp extra virgin olive oil
Dehydrate the olives
- Drain the olives and pat them dry with kitchen paper.
- Spread them out in a baking pan and place them in the oven set to its lowest temperature.
- Dry the olives for 6 to 18 hours, depending on the temperature of the individual oven. Test regularly after 4 hours to see how crunchy they have become.
- Alternatively, use a dehydrator set at 65°C, following the manufacturer’s instructions.
Make the olive oil gel
- Combine the water, isomalt, caster sugar and liquid glucose in a small saucepan.
- Place on a medium heat and stir until the sugar has dissolved.
- Remove the syrup from the heat and slowly whisk in the olive oil so that the mixture emulsifies.
- Pour into a beaker and place in the fridge to chill.
Make the beer vinaigrette
- Combine the vinegar, mustard and salt in a jug and gradually whisk in the olive oil so that the dressing emulsifies.
Toast the pine nuts
- In a dry frying pan, stir the pine nuts constantly over a medium-high heat, until golden.
- Immediately tip them into a bowl to cool (they’ll scorch if left in the hot pan).
Prepare the tomatoes
- Cut each variety of tomato into different shaped pieces (slices, quarters and so on) depending on their size and colour.
- Season lightly with salt, pepper and the beer vinaigrette.
Plate the dish
- Take 4 large slices of dressed tomato and place them at the centre of your serving plates.
- Build the remaining salad on top, according to the shapes and type of tomato you have.
- Chop the dehydrated olives and sprinkle them over the tomatoes.
- Carefully slice the burrata and lay 75-100g on each portion.
- Sprinkle with the toasted pine nuts and snipped basil cress.
- Using a hand blender, blitz the olive oil gel until smooth.
- Decorate the plate with the aged balsamic and the olive oil gel and serve immediately.
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