Chef Michael’s Tomato Basil Mozzarella Salad
White Balsamic Vinaigrette & Roasted Almond Pesto
Prep Time 15 minutes
Cook Time for the Croutons 10-12 minutes
4 Slices Sourdough Bread cubed
2 tablespoons Extra Virgin Olive Oil
Kosher or Sea Salt and Fresh Cracked Pepper
Pre-heat oven to 350 degrees. Lightly brush the bottom of a sheet pan with the oil. Place cubed bread on the sheet pan and season with salt and pepper. Toss to coat the bread and place the oven for 10-12 minutes until golden brown and crispy.
White Balsamic Vinaigrette
½ cup White Balsamic Vinegar
1 tablespoon Dijon Mustard
1½ teaspoon Cracked Pepper
1 ½ teaspoons Salt
1 cup Extra Virgin Olive Oil
Set aside the olive. Mix all the ingredients in a food processor or on low speed in a blender. While the machine is on SLOWLY add the oil. Adjust salt and pepper to taste.
¼ cup Roasted Almonds
30-40 large basil leaves (about 2 packages from the grocery store)
2 ounces shredded Parmigiano Reggiano
1 tsp white balsamic vinegar
1 clove garlic (if you like more garlic add a little at a time )
1 tsp Kosher or Sea salt
1 tsp fresh cracked pepper
Blend ingredients together in a blender or food processor. The pesto should be smooth but not runny. Taste and adjust seasoning if necessary.
Chef Michael’s notes:
Good to remember the 2 parts oil to 1 part vinegar rule. The white balsamic may be interchanged with other vinegars, experiment with your favorite vinegar and adjust as needed.
Finish the plate:
Mix spring baby lettuce with the White Balsamic Vinaigrette. Coat equal parts fresh buffalo mozzarella, cherry tomatoes, and croutons with the Roasted Almond Pesto and top baby greens.