From
Chef Worthy
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Recipe By: Grace Galati, Chef Worthy
Episode #8 - Nick and Grace
Ingredients:
- 2 Heirloom Tomatoes thinly sliced
- 1 Buffalo Mozzarella removed from water
- 1 container Assorted tender young lettuce leaves
- 8 thinly sliced Parma Prosciutto
- 1cup of good quality Balsamic vinegar (or you can purchase Balsamic Reduction)
- 8 Fresh Basil Leaves
- Extra Virgin Olive Oil
- Salt, Pepper & Oregano
Directions:
- Take a small pot & pour the Balsamic vinegar into it. Place it onto your stove on medium heat & let it reduce to half. Stir it once in a while. Let it cool completely. If you bought the Balsamic reduction skip this step
- Have your appetizer plates spread out on you counter
- Slice your Heirloom tomatoes (remove the top with core & the bottom) and slice them into four generous slices each.
- Dry your Mozzarella with paper towel to remove any excess moisture and slice it into 4 equal slices
- Spread a generous serving of young greens on each appetizer plate (not too much, it is only an appetizer)
- Starting near the middle top of the Young greens, place a slice of Heirloom tomato; sprinkle a little salt, a pinch of black pepper. Them place a slice of Buffalo mozzarella half way down the first slice of Heirloom tomato going downwards on the plate & top it off with another slice of Heirloom tomato again going downwards half way down the Buffalo mozzarella. Sprinkle some salt, black pepper & some oregano on top of the tomato, mozzarella & the Young lettuce leaves
- Take your Olive oil & drizzle it on your lettuce leaves & on top of your Heirloom tomato tower. With a spoon drizzle a generous amount of the Sweet Balsamic Reduction all over the salad. Take your Basil leaves one on top of the other, roll them all up & slice them into thin strips. Sprinkle the t Sweet Basil leaves over top on the Heirloom tomatoes & them drape two slices of prosciutto around the Young salad greens.
- Refrigerate until ready to serve. Makes 4 servings.
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