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Fresh Mozzarella and Tomato Salad

by Chef Jon-Paul Hutchins, Le Cordon Bleu College of Culinary Arts

azfamily.com

Posted on April 5, 2011 at 8:45 PM

1 lb. fresh mozzarella curd (available at specialty stores)
2 room-temperature ripe tomatoes
1 bunch fresh basil
Balsamic vinegar reduced by 1/2 and cooled

To make mozzarella, heat 2 to 3 quarts of salted water to 165 degrees. Add the curd and leave undisturbed for 1 to 2 minutes. Using your fingertips, carefully stretch the curd until it becomes smooth and elastic. This should take no more than 2 to 3 minutes.

Shape mozzarella into two logs and wrap in plastic; knot the ends to ensure that the plastic holds its shape. Place logs in cold water to set for 5 to 10 minutes. Remove from water and reserve in the refrigerator until ready to use.

To serve, separate the basil leaves. Wash and gently pat dry. Wash and slice the tomatoes. Slice the mozzarella.

Shingle the slices of tomato and mozzarella, drizzle balsamic vinegar and sprinkle the basil over the top.

Serves 4.

 

 

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