Insalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They'd order a just-picked tomato and fresh fior di latte (cow's-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else (including St Louis) in Italy it takes the form of tomato, fresh mozzarella and basil.
The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Because this salad is so simple, top-rate ingredients are imperative:
Ingredients:
- 2 pounds Dry Dock Farms vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick ***
- 1 pound Marcoot fresh mozzarella, sliced1/4 inch thick ***
- 1/4 cup packed fresh basil *** Free with purchase of Mozzarella
- 3 to 4 tablespoons extra-virgin olive oil ***
- fine sea salt to taste ***
- freshly ground black pepper to taste ***
*** Our Forsyth store has some potted Basil growing. When you purchase fresh mozzarella, we can clip you some for FREE for your salad. While it lasts.
PreparationOn a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper
*Adapted from Epicurious.com
PreparationOn a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper
*Adapted from Epicurious.com
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