Waiting For Spring

The weather was nice and warm here in Delaware. So I got to thinking about spring. I haven't had much time to work on the website, freecookingforacrowd.com. So i got out my favorite salad recipe and shared with friends and family. I make my own mozzarella, but that's a recipe for another day. Finding fresh basil for this is as easy as going to the grocery store. Enjoy

Live Long ~ Laugh Hard ~ Eat Well

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Chef Paul

Caprese Salad with Basil Vinaigrette Recipe

4 large tomatoes, sliced into thick slices

1 pound fresh mozzarella, sliced into thick slices

1/2 cup loosely packed basil leaves

sea salt & freshly ground black pepper

For the Basil Vinaigrette

1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)

2 slices fresh chili pepper

1 cup loosely packed basil leaves, torn

2 tablespoons water

2 tablespoons good white wine vinegar

1 teaspoon kosher or sea salt (1/2 tsp table salt)

6 tablespoons extra virgin olive oil

1. To make the Basil Vinaigrette, add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

2. To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.