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Jun. 19th, 2012 05:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffSnake River, Hells Canyon, Idaho/Oregon
CHERRY TOMATO AND MOZZARELLA SKEWERS WITH YELLOW HEIRLOOM TOMATO VINAIGRETTE
YELLOW HEIRLOOM TOMATO VINAIGRETTE:
1 large yellow or orange tomato or other attractively colored heirloom tomato, stemmed, cored, and coarsely chopped
1 tablespoon Sherry wine vinegar
1 ounce extra-virgin olive oil
Salt
Freshly ground black pepper
CHERRY TOMATO AND MOZZARELLA SKEWERS:
1 basket fresh red cherry tomatoes, about 1 pint, stemmed
1 basket fresh yellow cherry tomatoes, about 1 pint, stemmed
3/4 pound fresh mozzarella, cut into cubes about the size of the cherry tomatoes
1 small bunch fresh basil leaves, separated, rinsed, and patted dry
2 ounces extra-virgin olive oil
FOR SERVING:
2 cups organic baby arugula leaves, rinsed and patted dry
1 lemon, juiced
1-1/2 ounces extra-virgin olive oil
1 ounce grated Parmesan cheese
Salt
Freshly ground black pepper
1/2 ounce aged balsamic vinegar
Up to several hours in advance, make the vinaigrette. Put the chopped yellow or orange tomato, the Sherry vinegar, and the 1 ounce of olive oil in a food processor fitted with the stainless-steel blade. Process until smoothly pureed. Pour the puree through a sieve into a glass bowl. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
For the skewers, equally divide the colored cherry tomatoes, mozzarella cubes, and basil leaves on the skewers, alternating ingredients. Arrange the skewers in a single layer on a large platter or in a shallow baking dish and drizzle evenly with 2 ounces olive oil, turning the skewers to coat the ingredients evenly. Cover with plastic wrap and refrigerate until ready to serve.
To assemble the dish, put the arugula leaves in a bowl and toss with the lemon juice, 1-1/2 ounces olive oil, grated Parmesan, and salt and pepper to taste. Spoon the vinaigrette on individual serving plates or a large serving platter. Mound the salad along one side of the vinaigrette. Arrange the skewers on top of the vinaigrette and drizzle them with the balsamic vinegar. Serve immediately.
CHERRY TOMATO AND MOZZARELLA SKEWERS WITH YELLOW HEIRLOOM TOMATO VINAIGRETTE
YELLOW HEIRLOOM TOMATO VINAIGRETTE:
1 large yellow or orange tomato or other attractively colored heirloom tomato, stemmed, cored, and coarsely chopped
1 tablespoon Sherry wine vinegar
1 ounce extra-virgin olive oil
Salt
Freshly ground black pepper
CHERRY TOMATO AND MOZZARELLA SKEWERS:
1 basket fresh red cherry tomatoes, about 1 pint, stemmed
1 basket fresh yellow cherry tomatoes, about 1 pint, stemmed
3/4 pound fresh mozzarella, cut into cubes about the size of the cherry tomatoes
1 small bunch fresh basil leaves, separated, rinsed, and patted dry
2 ounces extra-virgin olive oil
FOR SERVING:
2 cups organic baby arugula leaves, rinsed and patted dry
1 lemon, juiced
1-1/2 ounces extra-virgin olive oil
1 ounce grated Parmesan cheese
Salt
Freshly ground black pepper
1/2 ounce aged balsamic vinegar
Up to several hours in advance, make the vinaigrette. Put the chopped yellow or orange tomato, the Sherry vinegar, and the 1 ounce of olive oil in a food processor fitted with the stainless-steel blade. Process until smoothly pureed. Pour the puree through a sieve into a glass bowl. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
For the skewers, equally divide the colored cherry tomatoes, mozzarella cubes, and basil leaves on the skewers, alternating ingredients. Arrange the skewers in a single layer on a large platter or in a shallow baking dish and drizzle evenly with 2 ounces olive oil, turning the skewers to coat the ingredients evenly. Cover with plastic wrap and refrigerate until ready to serve.
To assemble the dish, put the arugula leaves in a bowl and toss with the lemon juice, 1-1/2 ounces olive oil, grated Parmesan, and salt and pepper to taste. Spoon the vinaigrette on individual serving plates or a large serving platter. Mound the salad along one side of the vinaigrette. Arrange the skewers on top of the vinaigrette and drizzle them with the balsamic vinegar. Serve immediately.
