This deconstructed caprese salad makes an
excellent light lunch, appetizer, or side. Using the best, freshest ingredients
possible really makes this salad sing.
INGREDIENTS:
Salad:
6 ounces arugula
10 ounces cherry tomatoes (about 12), halved
4 ounces bocconcini, or cubed fresh mozzarella
Basil Vinaigrette:
2 cloves garlic
1 small bunch basil (about 3 ounces), leaves
picked
3/4 cup olive oil
3 tablespoons fresh-squeezed lemon juice
1 tablespoon dijon mustard
Salt and pepper
METHOD:
For the Salad:
Combine the arugula, tomatoes, and mozzarella
in a salad bowl or on individual plates.
Drizzle the basil vinaigrette (recipe below)
over.
Basil Vinaigrette:
Put the garlic in a food processor and pulse to
mince.
Add the basil leaves and pulse a few times.
Add the olive oil, lemon juice, and mustard and
process until fully combined and emulsified (there may still be small bits of
basil).
Season with salt and pepper.
Serve immediately or store in a cruet or closed
glass jar in the fridge for up to 1 week.
Notes
