1 8-ounce ball of Mozzarella Fresca Ovolini Mozzarella
2 medium vine-ripened tomatoes, such as heirloom
Kosher salt to taste
1/4 cup Basil Oil (recipe follows)
4 teaspoons Balsamic Reduction (recipe follows)
4 fresh basil leaves
Slice the tomatoes into 8 slices of equal width. Slice the mozzarella into 4 slices of equal width.
To assemble one salad, place one mozzarella slice on the top part of the plate and season lightly with salt. Lay two tomato slices against the mozzarella, one on top of the other. Season the tomato with salt.
Drizzle 1 tablespoon of Basil Oil on top of the tomato and around the plate. Drizzle 1 teaspoon of Balsamic Reduction around the tomato and mozzarella. To finish, garnish with one whole basil leaf.
Makes 6 tablespoons
6 tablespoons extra-virgin olive oil
1 bunch fresh basil, stems removed
Blanch the basil in boiling water for 10 seconds. Let cool and then squeeze out any remaining liquid from the basil. Using a food processor, purée the oil and basil until smooth.
The oil can be prepared in advance and refrigerated for up to 2 weeks.
Makes 1/4 cup
1 cup balsamic vinegar
In a non-reactive pan, bring the vinegar to a boil until it has reduced to 1/4 cup. Reduce the heat to low and cook until it is the consistency of syrup, about 2 to 3 minutes. Watch the sauce carefully; it can burn if it is reduced too much.
The sauce can be stored, covered, in the refrigerator for up to 5 days.
From the kichen of Bennett's Pure Food Bistro
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