Mock Caprese Salad / Denver, CO The Big News- 43 Years Pays Off... I hit the jackpot! Mitzi and I got married the weekend before the Norwalk race. This recipe has been "Track Tested". I found a cheese that some guys on the team call their...
Mock Caprese Salad / Denver, CO
The Big News- 43 Years Pays Off...
I hit the jackpot! Mitzi and I got married the weekend before the Norwalk race.
This recipe has been "Track Tested".
I found a cheese that some guys on the team call their favorite. It is called bread cheese. It can be grilled or browned in a skillet and pretty much holds its shape, but melts on the inside. You have to try it!
I call this salad a "Mock" salad because it does not include fresh mozzarella which is one of the main ingredients in a Caprese Salad.
Most Italian restaurants have a Caprese Salad. They all taste a little different depending on the freshness of the tomatoes, oil, and basil, so when you make this salad try to use the ripest/ freshest ingredients that you can find.
Mock Caprese Salad
(Makes 1 Serving)
3.5 Teaspoons Olive Oil (Extra Virgin)
2 Ounces Bread Cheese (Carr Valley Cheese Co.) (cut into thirds)
4 Slices Tomato (Fresh)
½ Teaspoon Garlic (Fresh/ minced)
½ Teaspoon Basil (Fresh/ sliced thin)
To Taste Black Pepper (Telicherry/ Fresh Ground)
To Taste Salt
To Taste Balsamic Vinegar (Aged)
Put 1.5 teaspoons of olive oil in a non-stick skillet over medium-high heat.
Season the cheese with ground black pepper and add to the skillet. Cook until golden brown on both sides.
Remove from skillet and alternate on a plate with tomato slices. (First- sprinkle the tomato slices with a little salt)
Mix 2 teaspoons of olive oil with the garlic and basil; season with salt. Pour this mixture over the tomatoes.
Pour a touch of balsamic over the cheese.
Season with salt and pepper
Note: I like to eat this salad with whole wheat crustini.
-credit: team jegs