WINTER CAPRESE SALAD
Steps:
- Combine 4 thinly sliced celery stalks and 1 cup each bocconcini (small mozzarella balls) and halved cherry tomatoes in a bowl. Toss with 2 tablespoons each lemon juice and olive oil. Season with salt and pepper.
WINTER CAPRESE SALAD
Provided by Mario Batali
Categories Salad Blender Cheese Dairy Herb Tomato Vegetable Bake Vegetarian Dinner Mozzarella Basil Fall Winter Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 200°F.
- 2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
- 3. Remove the tomatoes from the oven and let cool.
- 4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
- 5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
- 6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
- 7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.
WINTER CAPRESE SALAD
The classic caprese salad is a hallmark of summer, but when you add juicy citrus to the mix, it makes a colorful winter dish. The fruit really wakes up the tomatoes and mozzarella with a pop of sweetness.
Provided by Lauryn Tyrell
Categories Salad Recipes
Number Of Ingredients 7
Steps:
- On a large plate, arrange tangerines and tomatoes with mozzarella. Season with salt and pepper, then drizzle lightly with vinegar and generously with oil. Sprinkle with chopped chives; serve.
CAPRESE SALAD
Make this classic Italian tricolore salad for a starter or side. It's incredibly simple but, when made with perfectly ripe tomatoes, is a real delight
Provided by Adam Bush
Categories Side dish, Starter
Time 10m
Number Of Ingredients 5
Steps:
- Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.
Nutrition Facts : Calories 242 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
WINTER CAPRESE SALAD
Provided by Lillian Chou
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F with rack in middle.
- Toss tomatoes with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper. Roast tomatoes, cut sides up, in 1 layer in a 4-sided sheet pan until skins are wrinkled and beginning to brown on bottom, about 45 minutes. Cool completely.
- Cut basil into very fine shreds. Arrange mozzarella and tomatoes on plates and sprinkle with basil. Drizzle with vinegar and remaining oil. Season with pepper.
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