Category: Salads

• 1-pound fresh mozzarella cheese
• 2-3 pounds variety of fresh farm tomatoes
• 1 bunch of fresh basil leaves
• Flakey sea salt
• Extra Virgin Olive Oil
• Balsamic vinegar, optional

Slice the mozzarella into thick slices, setting aside at room temperature.  Slice the tomatoes into thick slices.  Working with a large platter, arrange the tomatoes and the mozzarella slices in an overlapping pattern.  Add a sprinkling of the flakey sea salt.  Generously drizzle with the olive oil.  When ready to serve, tear the basil leaves into pieces, scattering the leaves over the tomatoes and cheese.  If desired, drizzle with a small amount of balsamic vinegar.  Serve at room temperature.  

When it comes to this popular Italian dish, there are different origin tales. Many take the patriotic route by linking the ingredients to the colors of the Italian flag. The first origin story for Caprese salad dates to post-World War 1 Italy in the 1920’s. A patriotic mason wanted to make a dish that was a true tribute to Italy that visually incorporated the tricolor into the presentation. Connections to the island of Capri state that the chef of the popular Hotel Quisisana added the salad to the restaurant’s menu in the 1930’s.

There’s no doubt that Caprese salad is one of Italy’s most loved and internationally recognized dishes. Be sure to use the best tomatoes and the finest extra virgin olive oil for the best results. Enjoy this ever-so simple recipe.  

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

• 1 5-ounce container of arugula salad greens
• 6-ounce chunk of Parmigiano Reggiano cheese, divided

Divide the chunk of Parmesan into 2 equal pieces. Use a grater with large holes to grate one piece. Use a vegetable peeler to make curls with the second piece. Set both aside.

Make the Parmesan Vinaigrette:

• 2 tablespoons white wine vinegar
• 1 tablespoon agave or honey
• 2 tablespoons Dijon mustard
• 1 teaspoon kosher salt
• 8 tablespoons olive oil
• 2 tablespoons finely grated Parmigiano Reggiano cheese

In a large bowl, add the white wine vinegar, agave, Dijon and salt, using a whisk to combine. Slowly stream in the olive oil while whisking the entire time to emulsify. Stir in the grated Parmesan.

Putting it all together:

Place the arugula onto a large platter. Drizzle 4-ounces of the Parmesan vinaigrette over the arugula tossing to combine. Evenly divide the salad into 4-6 salad plates/bowls, topping each with the Parmesan curls. Drizzle with additional vinaigrette if desired.

The origins of Parmigiano Reggiano date back to the 12th Century. Some historians think it could be even older. Outside Europe, Parmigiano Reggiano is often known as ‘Parmesan’. Although some of these cheeses may be of good quality, they’re inevitably different. Parmigiano Reggiano is considered by many as the ‘King of Cheeses’. We agree. With this recipe, and most all others, we are using Parmigiano Reggiano cheese.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

• 1 5-ounce container of baby arugula greens
• 2 medium carrots, peeled and shaved into long strips
• 2 small zucchini, shaved into long strips
• 1 large fennel bulb, tough outer leaves removed, shaved into thin strips
• 2 clementines, peeled and sliced crosswise into thin rounds
• 1/3 cup sunflower seeds

To make the salad: Place the arugula greens onto a large serving platter. Using a vegetable peeler, shave the carrots and zucchini into long thin strips. Using a mandolin or a sharp knife, thinly shave the fennel bulb into strips. Arrange the vegetable strips and the clementine rounds over the arugula. Scatter the sunflower seeds, and drizzle 1/3 cup of the citrus dressing over the vegetables and fruit.

To make the citrus dressing:

• 2 tablespoons white wine vinegar
• 2 teaspoons orange juice
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 8 tablespoons olive oil

Add the vinegar, orange juice, honey, Dijon mustard, and salt to a medium size bowl.  Using a whisk, mix to combine.  Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency.

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Recipe: Cindy Ramsey

Photo: Cindy Ramsey

The cultivation of arugula dates to Roman times. The Romans first referred to this bitter green as “eruca. “Over centuries of time, regional dialects changed the pronunciation to “aruculu” in Northern Italy and “ruchetta” in Southern Italy. In modern times, the name has morphed into Arugula, and in England it is known as Rocket.

In many Italian recipes, this aromatic peppery green is added to a variety of dishes, topping pizzas and pastas, made into pesto, or in this recipe, arugula is the base of a colorful salad. The hearty salad green stands up well to the ribbons of vegetables, along with the sweet clementine citrus to balance the slight bitterness of the arugula.