Thursday, June 24, 2010

A CSA Dinner

I was pretty proud of myself here... I baked the breadsticks, and made the pasta... just about everything is fresh, local and/or organic.

Anyway the caprese salad is what I wanted to share here-- the pasta was good, but not great.

Heirloom tomato (1 tomato per 2 or 3 people). Be careful with them, they have really fragile skins and break really easily.
Fresh mozzarella
Olive oil
Balsamic vinegar
salt and pepper

1. Wash the basil and the spinach. Mix them together in roughly equal amounts, and lay out a bed of greens on a salad plate.
2. Cut the tomato into slices through the middle, removing the tough core if it is in any of the slices. Lay the slices in the center of the bed of greens, one or two slices per person. Lightly salt the tomato slices.
3. Slice the cheese, and add that to the plate.
4. Grind black pepper lightly over everything.
5. In a separate bowl, mix equal parts olive oil and balsamic. Whisk together completely just before serving. Drizzle over the plate at the table, and enjoy.

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