Vine Ripe Tomato Salad With Fresh Mozzarella
Yield: 4 ServingsIngredients:
6 slices Vine ripe yellow tomato, thin slices 6 slices Vine ripe red tomato, thin slices 4-6 oz.Fresh Buffalo Mozzarella cheese 4 oz. Petite or Spring lettuce leaves, rinsed and patted dry 4 each Parmesan cheese crisps as needed Chef Larry’s Balsamic Vinaigrette (recipe follows) as needed Chef Larry’s Pesto (recipe follows) as needed Balsamic syrup to season Salt to season Fresh ground black pepperMethod:
Prepare Chef Larry's Balsamic Vinaigrette and Pesto per recipes, reserve. Season Heirloom tomato slices with salt and pepper. Arrange Heirloom tomato slices with fresh mozzarella on serving plates. Lightly dress Mache leaves and micro greens with Chef Larry’s Balsamic Vinaigrette and add to plate arrangement. Add Parmesan crisps and drizzle with Balsamic syrup. Serve immediately.Chef Larry's Notes: Fresh mozzarella in available in “log” form or in balls known as “Bocconcini”, both are packed in water and available in the specialty cheese section of most major markets. Parmesan crisps are made by combining 1/3 cup shredded parmesan cheese, 1 tsp minced parsley and 1/2 tsp. cracked pepper. Spread mixture on a non-stick baking sheet and bake at 325 degrees F for approximately 8-10 minutes.Chef Larry's Balsamic VinaigretteYield: 6-8 ServingsIngredients:
1/4 cup Balsamic 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 to taste Salt to taste Fresh ground black pepperMethod:
Whisk balsamic 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.Chef Larry’s PestoYield: 1 cupIngredients:
3 cups Fresh basil leaves, stems removed 2 tsp. Garlic, chopped 3 ozs. Olive oil 1/4 cup Pinenuts, toasted 1/4 cup Parmesan cheese, grated Salt to taste to taste Fresh ground black pepperMethod:
Place ingredients in a food processor. Pulse to chop basil leaves and pinenuts. Continue to mix in food processor to blend flavors. Check for proper seasoning and adjust if necessary.
6 slices Vine ripe yellow tomato, thin slices 6 slices Vine ripe red tomato, thin slices 4-6 oz.Fresh Buffalo Mozzarella cheese 4 oz. Petite or Spring lettuce leaves, rinsed and patted dry 4 each Parmesan cheese crisps as needed Chef Larry’s Balsamic Vinaigrette (recipe follows) as needed Chef Larry’s Pesto (recipe follows) as needed Balsamic syrup to season Salt to season Fresh ground black pepperMethod:
Prepare Chef Larry's Balsamic Vinaigrette and Pesto per recipes, reserve. Season Heirloom tomato slices with salt and pepper. Arrange Heirloom tomato slices with fresh mozzarella on serving plates. Lightly dress Mache leaves and micro greens with Chef Larry’s Balsamic Vinaigrette and add to plate arrangement. Add Parmesan crisps and drizzle with Balsamic syrup. Serve immediately.Chef Larry's Notes: Fresh mozzarella in available in “log” form or in balls known as “Bocconcini”, both are packed in water and available in the specialty cheese section of most major markets. Parmesan crisps are made by combining 1/3 cup shredded parmesan cheese, 1 tsp minced parsley and 1/2 tsp. cracked pepper. Spread mixture on a non-stick baking sheet and bake at 325 degrees F for approximately 8-10 minutes.Chef Larry's Balsamic VinaigretteYield: 6-8 ServingsIngredients:
1/4 cup Balsamic 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 to taste Salt to taste Fresh ground black pepperMethod:
Whisk balsamic 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.Chef Larry’s PestoYield: 1 cupIngredients:
3 cups Fresh basil leaves, stems removed 2 tsp. Garlic, chopped 3 ozs. Olive oil 1/4 cup Pinenuts, toasted 1/4 cup Parmesan cheese, grated Salt to taste to taste Fresh ground black pepperMethod:
Place ingredients in a food processor. Pulse to chop basil leaves and pinenuts. Continue to mix in food processor to blend flavors. Check for proper seasoning and adjust if necessary.
