Tomato Salad with classic Genoa pesto and Fresh Mozzarella
A great summer salad! Used in Chef Pj's Pesto Class at the Prado.
Ingredients
4 large Tomatoes
2 Big Balls of Fresh Mozzarella
Basil 4 cups packed and rinsed well
Roasted garlic 4 cloves
Pine Nuts 1/2 cup Toasted
½ cup Grated Parmesan
Olive Oil ¼ cup good quality olive oil
Balsamic Vinegar
Salt and Pepper to taste
Preparation
For the pesto
In a food processor combine pine nuts, basil, roasted garlic and salt and pepper. With machine on slowly add olive oil to emulsify. Add parmesan and pulse, then taste for seasoning adjustments.
To assemble
Slice the Tomatoes in about ¼ inch thick slices, discarded tops and bottoms for another use. Slice the mozzarella the same. Season both with salt and pepper. To plate spoon a generous amount of pesto on plate then stack the tomatoes and mozzarella. Drizzle with balsamic and enjoy.
Asparagus Salad
Ingredients
1 bunch Asparagus, stems removed and shaved
1 Head Fennel Sliced lengthwise
1 T chopped thyme
1 Heads Endive Cut into spears
olive oil
salt and pepper to taste
1/4 c Shaved Pecorino Cheese
Preparation
Preheat oven to 350 degrees and preheat grill to medium heat. Toss fennel with half of the thyme and a little drizzle of olive oil and salt and pepper, Roast until al dente about 10-15 minutes. Toss the asparagus with a little olive oil and salt and pepper. Grill for about 3-5 minutes careful not to char the asparagus.
Toss all ingredients with the citrus mustard vinaigrette and top with shaved Pecorino.
1/4 dashi (1 inch strip kombu soaked in 1/4 c cold water for 30 mins)
1 T shoyu
1 1/2 T maple syrup
Preparation
Soak wakame 5-10 mins In bowl mix cucumber with sea salt and drain well Remove wakame from water, remove rib, chop and add to cucumbers with oranges and cilantro In separate bowl, mix rice vinegar, mirin, dashi, shoyu, and maple syrup. Toss with salad and dressing.
Kale with Seaweed, Sesame and Ginger
Ingredients
1/2 cup dried arame sea vegetables (food-grade seaweed)
Dark sesame oil, about 2 Tbsp
1 Tbsp peeled and minced ginger
1 bunch kale (we used dinosaur kale for fun)
1 Tbsp minced garlic
2 Tbsp Bragg Liquid Aminos
1 Tbsp Toasted sesame seeds
Preparation
Rinse the seaweed in water and let soak, covered in water for 5-7 minutes. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger. Prepare kale by soaking in water to loosen any dirt, rinsing thoroughly. Chop cross-wise into 1-inch by 2-inch pieces.
In a large covered skillet, uncover and heat 2 teaspoons of dark sesame oil on medium heat. Add garlic and gently sauté for one minute, until fragrant. Add the seaweed and ginger, gently cook for 1 minute. Remove seaweed/ginger/garlic from pan back to the bowl and set aside. Heat 1 Tbsp sesame oil in the skillet. Add the chopped kale. Add 3 Tbsp of Braggs. Gently mix in the pan to coat the kale with the oil and Bragg. Cover; lower heat to low; let cook for 5-10 minutes or until kale is wilted - soft enough to eat easily, but not so soft as to be mushy. Remove cover and let cook a minute more to evaporate any excess moisture. Remove from heat. Mix in the kale with the seaweed ginger mixture. Add more sesame oil and Braggs to taste. Garnish with toasted sesame seeds.
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