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Tomato And Fresh Mozzarella Salad
Chef Larry's Recipe
POSTED: 10:44 am PDT March 31,
2008
UPDATED: 12:54 pm PDT March 31,
2008
Yield: 4 ServingsIngredients:
1 - 2 each Vine-ripe red tomatoes, sliced 1 - 2 each Vine ripe yellow tomatoes, sliced 6 oz. Fresh buffalo mozzarella, sliced 1/4 cup Chef Larry's Pesto (recipe follows) Salt to season Fresh ground black pepper to season 4 oz. Mache leaves Chef Larry's Basic Vinaigrette (recipe follows) as needed Chives to garnish, mincedMethod:
Prepare Chef Larry's Pesto and Basic Vinaigrette per recipes, reserve. Season tomato slices with salt and pepper. Place 4 sheets on plastic wrap on work surface. Using 3 1/2 - 4 inch ring molds, layer in red tomato slices, fresh mozzarella slices and yellow tomato slices, adding a small dollop of Chef Larry's Pesto on each slice of fresh mozzarella. Pull up plastic wrap around mold to close and gently press down to compact. Repeat to create 4 "stacks". Place under refrigeration and chill well for 2 - 3 hours. For service unmold tomato and fresh mozzarella "stacks" and place on serving plates. Lightly toss maches leaves with vinaigrette and place along side tomato and fresh mozzarella. Drizzle with additional pesto or vinaigrette and serve immediately.Chef Larry’s PestoYield: 1 cupIngredients:
3 cups Basil leaves, fresh, stems removed 2 tsp. Garlic, chopped 3 oz. Olive oil 1/4 cup Pinenuts, toasted 1/4 cup Parmesan cheese, gratedMethod:
Place ingredients in a food processor. Pulse to chop basil leaves and pinenuts. Continue to mix in a food processor to blend flavors. Check for proper seasoning and adjust if necessary.Chef Larry’s Basic VinaigretteYield: 6-8 ServingsIngredients:
1/4 cup Red wine vinegar 1 tsp. Chives, minced 1 tsp. Parsley, finely chopped 1/2 tsp. Dijon mustard 1/4 tsp. Sugar 3/4 cup Olive oil, extra virgin Salt to taste Fresh ground black pepper to tasteMethod:
Whisk red wine vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.
1 - 2 each Vine-ripe red tomatoes, sliced 1 - 2 each Vine ripe yellow tomatoes, sliced 6 oz. Fresh buffalo mozzarella, sliced 1/4 cup Chef Larry's Pesto (recipe follows) Salt to season Fresh ground black pepper to season 4 oz. Mache leaves Chef Larry's Basic Vinaigrette (recipe follows) as needed Chives to garnish, mincedMethod:
Prepare Chef Larry's Pesto and Basic Vinaigrette per recipes, reserve. Season tomato slices with salt and pepper. Place 4 sheets on plastic wrap on work surface. Using 3 1/2 - 4 inch ring molds, layer in red tomato slices, fresh mozzarella slices and yellow tomato slices, adding a small dollop of Chef Larry's Pesto on each slice of fresh mozzarella. Pull up plastic wrap around mold to close and gently press down to compact. Repeat to create 4 "stacks". Place under refrigeration and chill well for 2 - 3 hours. For service unmold tomato and fresh mozzarella "stacks" and place on serving plates. Lightly toss maches leaves with vinaigrette and place along side tomato and fresh mozzarella. Drizzle with additional pesto or vinaigrette and serve immediately.Chef Larry’s PestoYield: 1 cupIngredients:
3 cups Basil leaves, fresh, stems removed 2 tsp. Garlic, chopped 3 oz. Olive oil 1/4 cup Pinenuts, toasted 1/4 cup Parmesan cheese, gratedMethod:
Place ingredients in a food processor. Pulse to chop basil leaves and pinenuts. Continue to mix in a food processor to blend flavors. Check for proper seasoning and adjust if necessary.Chef Larry’s Basic VinaigretteYield: 6-8 ServingsIngredients:
1/4 cup Red wine vinegar 1 tsp. Chives, minced 1 tsp. Parsley, finely chopped 1/2 tsp. Dijon mustard 1/4 tsp. Sugar 3/4 cup Olive oil, extra virgin Salt to taste Fresh ground black pepper to tasteMethod:
Whisk red wine vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.
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