Saturday, February 1, 2014

Avocado Caprese with Rosemary Balsamic Vinaigrette




Caprese is an Italian salad traditionally made with tomatoes, mozzarella and basil leaves and simply served with olive oil, salt and pepper.  For this recipe I added avocado into the mix and created a rosemary garlic vinaigrette dressing with olive oil and a touch of basil.

Tip: Sweet juicy Heirloom tomatoes are highly recommended for this dish which depends greatly on the flavors of its simple ingredients.  To give the salad more color I used both a dark red and an orange Heirloom tomato.  For quick demo on how to cut an avocado see video below.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 5 minutes

Ingredients:

2 Tablespoons Olive Oil
1 Rosemary Sprig
1 Garlic Clove
1/4 Cup Balsamic Vinegar
1/4 Teaspoon Sugar
Fresh Basil
2 Medium Heirloom Tomatoes
1 Medium Avocado
10 oz. Mozzarella

In a small sauce pan place the olive oil over high heat. Add the Rosemary sprig and garlic clove to the pan and let cook until the leaves are browned and the garlic clove is browned and crisp (about 3-4 minutes).   Remove the oil from heat and let cool.  Discard the garlic clove and rosemary sprig.

When cooled, transfer the olive oil to a small bowl.  Add the balsamic vinegar and sugar to the bowl and whisk until well combined.  Add to basil leaves to the sauce, stir the ingredients and set aside.

Cut the heirloom tomatoes, avocado and mozzarella into 1/4 inch thick slices.   Arrange the slices on a plate alternating a slices of tomato, avocado, mozzarella and basil leaf.  The rosemary balsamic vinaigrette can be served on the side or drizzled over the vegetables.

Serve and Enjoy.



Quick video on how to cut and slice an avocado

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