Last summer our menu featured a tomato and tarragon salad that proved to be so popular that it’s made it on to our spring 2019 menus too.  The team of chefs in the Bella’s kitchen use heritage tomatoes and tarragon from Fresh Guernsey Herbs, but the secret is their beautiful vinaigrette.  If you want to recreate that summer afternoon when you were sat outside in our courtyard garden lingering over lunch, before your next visit to the Bella, we asked Head Chef Patricio Filipe to let us all in on the secrets of his vinaigrette.  Prepare the day before, and serve over a simple salad of heritage tomatoes and tarragon leaves.

Chef’s Cider Vinegar, Rapeseed and Tarragon Vinaigrette 

Ingredients

• 3 cloves of garlic, peeled and halved
• A sprig or two of tarragon
• 120 ml cider vinegar
• Juice of one lemon
• 400ml rapeseed oil
• 100ml vegetable oil

Method

Whisk or shake all of the ingredients together, then leave overnight in the fridge to infuse before using.

Learn more about Guernsey's incredible history of growing tomatoes, on our recent Explore post about The Guernsey Tom.