Sunday 28 July 2013

The Very Best Tomato & Mozzarella Salad by Steve Manfredi

From Salades, Damien Pignolet, Lantern, 2010.
There was no way I could exactly duplicate this recipe as it is made with particular varieties of vegetables grown by the chef. However I thought it was worth a try just making it with what I could find at the shops.

I took one tomato per person and carefully cut out the core at the top of the tomato. I widened the opening a little and cut away some of the tomato inside. Now the hole was seasoned with salt and black pepper and filled with extra virgin olive oil. The tomatoes now went into a 180ºC oven for about 15 minutes. They were taken out and put aside until the remainder of the salad was prepared.

A simple pesto was made of basil leaves, pine nuts, a garlic clove, olive oil and Parmigiano Reggiano cheese.
A witlof was sliced finely and arranged on the serving plates. On top of this went a slice of buffalo mozzarella. The tomato sat on this and the top of it was filled with pesto. Additional pesto was dotted around the plate.
This made an attractive and tasty salad, lean but flavoursome.
Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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