Stacked Caprese Salad with Arugula & Roasted Red Peppers
Serves 4
2 summer or hot house tomatoes
2 Mozzarella di Bufala or fior di latte mozzarella, sliced
4 cups of arugula
2 roasted sweet red peppers, sliced
4 large fresh basil leaves
Lemon Vinaigrette:
1⁄4 cup extra virgin olive oil
1⁄4 cup fresh lemon juice
1/2 tsp dried oregano
2 garlic cloves, minced
Fresh ground black pepper and Maldon salt, to taste
Whisk together all of the vinaigrette ingredients in a small bowl, and adjust the seasonings to taste. Slice the tomatoes and mozzarella in 1/4-inch thick slices, then assemble in stacks by placing one slice of mozzarella and single basil leaf sandwiched in between two slices of tomato, then set aside. In a medium bowl toss the arugula and sliced roasted red peppers with some vinaigrette to taste, tossing well to combine. To serve, place a caprese stack and arugula pepper salad on each of 4 dinner plates and garnish with an extra drizzle of olive oil and grind of black pepper.
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