Inspired by a Caprese Salad crossed with a favorite salsa where everything is charred a little. There are a couple variations listed, so this is like two recipes in one.
INGREDIENTS:
4 ripe peppers, 2 Corno di Toros and 2 bells ideally, roasted and cut into 1/4 x 1 inch strips (see “Basic Roasted Peppers”) 3 medium tomatoes, ripe but firm, lightly charred*, seeded and cut into ¼ inch dice ½ pound Buffalo mozzarella cheese, cut into ½ inch cubes 2 scallions, sliced finely 1 tablespoon fresh cilantro, sliced finely – OR – 1 tablespoon fresh basil, cut into chiffonade ¼ cup pine nuts, lightly toasted 1 head or green oak leaf or butter lettuce (around 6 cups), cleaned and torn into bite sized bits 1 cup dressing-if using basil use White Balsamic Vinaigrette or Basic Balsamic Vinaigrette, if using cilantro go with “Cumin Vinaigrette” Olive oil as needed Salt and Pepper to tasteMETHOD:
Put the peppers and tomatoes in a bowl together. Drizzle with enough dressing to liberally coat and toss to combine. Add the cheese to the bowl and sprinkle a little salt onto the cheese, then drizzle the cheese with a little oil. Mix in with the peppers and tomatoes.
Put the lettuce in a bowl and drizzle with just enough dressing to moisten it. Distribute amongst 4 plates.
Scatter most of the herb you have chosen into the pepper cheese mixture and give the ingredients a toss to combine the herbs in. Distribute on top of the lettuce.
Scatter the nuts evenly over the salads, and scatter the remaining herbs over. Serve at once.
Chef’s Notes:
*To char the tomatoes, lightly oil them, and when you are roasting the peppers on the grill just put the tomatoes on to a very hot part of the grill and cook just until the skins are charring, but the tomato is not “cooking” and getting softened from the heat. When ready to use, pull off any pathes of skin that look like they might be unpleasant to eat, then proceed with the recipe.
Serves: 4
Source: Chef Andrew E Cohen
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