Monday, July 1, 2013

Better Than Caprese Salad

It's summer time! In Louisiana, summer means tomatoes. And fresh, ripe, red tomatoes beg and plead to end their days in a Caprese salad.

I'm not a huge fan of mozzarella, and I wanted something a little more substantial and recognizable for the Little Strawberries. This variation retains the simplicity of the original salad, with less dairy and a nice fork-friendly appearance.

1. Chop or tear 2 hearts of romaine.

2. Chiffonade  one large handful fresh basil.

3. Toss romaine and basil in a large, pretty bowl.

4. Layer sliced tomatoes on top.

5. Drizzle with olive oil and balsamic vinegar.

6. Sprinkle with GOOD shredded parmesan, asiago, romano, or a blend. Please do not use the white granules. Ever.

7. Top with a few grinds of black pepper. 

Serve immediately. 

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