Monday, October 13, 2008

Italian for 'salad.' ;)

What do you serve, when dinner is ready, and you find, at the last minute, that you do not have the romaine you thought you had? When the salad was a large percentage of the meal you thought you were about to serve, and the crisper is bare? You scrounge, and you slice, and you chiffonade some basil-- and voila. My husband said of this salad: "It eats like a man." And so it did.

Insalata Caprese, Impromptu

  • Two fresh tomatoes, sliced thinly.
    (The ones pictured were local peak-season heirlooms, and they were luscious!)
  • 4 oz. mozzarella cheese, sliced thinly.
  • 8 large basil leaves, rolled and sliced into narrow ribbons.
  • Extra virgin olive oil, for drizzling.
  • Balsamic vinegar, for drizzling.
  • Coarse sea salt and freshly ground black pepper, to taste.

Arrange tomatoes on serving plate. Slip sliced mozzarella between tomato slices. Drizzle generously with oil and vinegar; garnish with basil; season with salt and pepper to taste. Serves 4 as a side dish.


Lauren said...

Hi Gwuinifer! So cool that you've started blogging. What a scrumptious looking salad!

Your writing style is poetic and beautiful. Bookmarking your blog... can't wait to see some of your future cooking endeavors!

Gwuinifer said...

Thanks for the encouragement, Lauren! Your blog is seriously one of my all-time favorites. You've been an inspiration to me to get my thoughts and techniques out there. Heck, I'm doing the experiments-- I might as well share the results, right? :) Thanks so much for dropping by!

Tim said...

That was seriously as good as it looks! Each slice fell over into the oil and vinegar giving it just the right amount of sweet and salty- Best. Salad. Ever.

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