Mozzarella Cheese Heirloom Tomato Salad
1)Warm Fresh Mozzarella
Mozzarella
1 lb Cow’s milk curd
2 oz Salt
2 qt Water
Method
Combine the salt and water and bring to a boil. Cut the curd in to 1/8 inch slices. Place the cut curd in a steel bowl. Let the curd sit and pour the water off and add new hot water then knead the cure until it comes together and smooth.
2)Heirloom Tomato salad with Thai Basil (no recipe on screen)
I late summer heirloom tomatoes are abundant and I wait all year for them.
Get a verity of tomatoes. Sun gold’s, Green Zebra, Garden Peach, Black Krim, Prudens Purple. Or what ever look good and ask you farmer at a green market.
Slice your tomatoes and mix with basil of Thai basil. Sprinkle with sea salt and the citrus dressing.
Place the fresh and warm mozzarella next to the salad.
3) Citrus Vinaigrette by Chef Patrick Feury
Ingredients
1 cup Juice of Orange
1 cup Juice of Lemon
1 tablespoon Shallots Chopped Fine
1 teaspoon Rosemary
1 tablespoon Honey
1 cup Olive Oil
4 oz Grape Seed Oil
Salt & Pepper
On stove top reduce the orange and lemon juice by ½. Fine chop the shallots. Grade the ginger on a micro plainer. Add the shallots, ginger and rosemary to the reduced juice cook for 2 minutes. Let cool, then slowly whisk in the olive, soy oil and honey so that it blends smooth, season with salt and pepper.
