Tuesday, March 27, 2007
I am finally back from my Spring Break and boyfriend's 30th birthday-related travels to California (Orange County) and Las Vegas, bookending a busy and stressful week at work. I feel like all I have done is drink and eat (and I do mean DRINK and EAT), so a light, fresh dinner sounded so right.
Also, it is reminiscent of a very late-night dinner in Las Vegas this past weekend at Il Fornaio at New York New York with my boyfriend Brian and Greg, one of his best friends. The dinner was memorable because of the company and the wine, but not necessarily the food. I must say my caprese is much better.
This is a classic Insalata Caprese (according to Wikipedia, Salad in the Style of Capri), easy and fast and tasting of summer and suitable for an appetizer, salad or light dinner.
Classic Insalata Caprese Salad:
(serves 4, can be adjusted for any #)
8 oz fresh mozzarella, sliced into 1/4-1/2 inch slices
4 whole fresh Roma tomatoes, sliced into 1/4-1/2 inch slices
12-16 whole fresh basil leaves (or as needed)
4-6 additional fresh basil leaves for garnish
Premium extra virgin olive oil
1/2 c balsamic vinegar
Sea salt and fresh ground pepper to taste
Reduce vinegar by half over high heat. Set aside to cool.
Cut extra basil leaves into thin ribbons (chiffonade) for garnish. Set aside.
Meanwhile, layer sliced tomatoes, slices mozzarella and basil leaves. Season all layers with salt and pepper to taste. Drizzle with olive oil and reduced balsamic. Top with basil chiffonade for garnish. Serve.