Saturday, May 30, 2015

Salad Caprese To Go

Individual Salad Caprese is the perfect side to bring to gatherings if you just know you are going to forget the serving utensil.  The stiff romaine lettuce leaf underneath allows diners to pick up a single serving with their hands and move on down the buffet.

Salad Caprese requires only a few ingredients and begs to be served when tomatoes and basil come into season. 

Individual Salad Caprese
Yield- 10 servings

10 Romaine lettuce leaves
3 ripe tomatoes, medium size
1 ball mozzarella cheese (fresh recommended)
handful of fresh basil
Extra Virgin Olive Oil or vinaigrette dressing
salt and pepper
optional: roasted red pepper (try a variation with red pepper and no tomatoes when tomatoes are not yet ripe), baguette slices

  1. Lay lettuce leaves on a serving tray
  2. Lay alternating slices of tomatoes and mozzarella on each leaf. Tuck a few basil leaves in between the layers.
  3. Cover and refrigerate until read to serve
  4. Just before serving, drizzle with olive oil or dressing and finish with a sprinkle of salt and freshly ground black pepper
  5. Serve as is or with sliced baguette or country loaf
Use medium sized romaine leaves that have a little backbone.  These salads can even be eaten without a fork.  Smaller leaf versions are a nice option for passed hors d'oeuvres.  Use the inner leaves of the lettuce to collect enough or break larger leaves in two.