fresh mozzarella and stacked heirloom tomato salad green chilli cilantro oil and chipotle
Mark Lavoy
Ingredients
Fresh mozzarella, heirloom tomatoes, green chili, cilantro, olive oil, lemon juice, garlic, red onion, balsamic glaze, chipotle peppers, sea salt, black pepper, and mixed greens are all ingredients for a delicious fresh mozzarella and stacked heirloom tomato salad with green chilli cilantro oil and chipotle. This dish is perfect for summer barbecues and picnics, and is sure to impress your guests. Enjoy!
Steps
Here are the steps to make a fresh mozzarella and stacked heirloom tomato salad green chilli cilantro oil and chipotle:
Ingredients:
- 1 pound fresh mozzarella cheese
- 4 large heirloom tomatoes, sliced thinly
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 jalapeno chili, seeded and finely chopped
- 2 garlic cloves, minced
- 1/2 cup chopped fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup chipotle peppers in adobo sauce (canned or homemade)
Instructions:
1. Start by making the mozzarella cheese. To do this, heat 3 cups of water in a large pot over medium heat until it reaches a temperature of about 90°F. Add 1 tablespoon of salt and stir to dissolve. Slowly pour in 1 cup of fresh mozzarella curds while stirring constantly. Keep stirring until the curds have fully melted and formed a smooth, creamy cheese.
2. Transfer the mozzarella cheese to an ice bath and let it cool for about 30 minutes. Once cooled, remove the cheese from the ice bath and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight to allow the flavors to develop.
3. While the cheese is chilling, prepare the tomatoes. Arrange the sliced tomatoes on a serving platter, alternating between different varieties of heirloom tomatoes for color and flavor.
4. In a small bowl, combine 1/4 cup of extra virgin olive oil, 2 tablespoons of red wine vinegar, and 1 teaspoon of honey. Drizzle the dressing over the tomatoes and sprinkle with chopped basil, parsley, and mint leaves. Season with salt and pepper to taste.
5. Make the green chili cilantro oil. In a small blender or food processor, combine 1/4 cup of extra virgin olive oil, 2 jalapeno chilies (seeded), 2 garlic cloves, and 1/2 cup of chopped fresh cilantro leaves. Blend until smooth and season with salt and pepper to taste.
6. Make the chipotle mayonnaise. In a small bowl, combine 1/4 cup of mayonnaise and 1/4 cup of chipotle peppers in adobo sauce (canned or homemade). Stir well and season with salt and pepper to taste.
7. Serve the salad by spooning some of the green chili cilantro oil over the tomatoes, followed by a dollop of chipotle mayonnaise on top. Sprinkle with additional chopped basil, parsley, and mint leaves for garnish. Enjoy!
Note: This recipe can be adapted to suit personal tastes and preferences. Feel free to add or subtract ingredients as desired, and experiment with different types of tomatoes and chili peppers for a unique flavor profile.