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RIPE TOMATO SALAD WITH SMOKED MOZZARELLA AND PROSCIUTTO 991
RIPE
TOMATO SALAD WITH SMOKED MOZZARELLA AND PROSCIUTTO
joy045
I Found this
on the Food Network. I tried it last week and was a big hit! Hope you like
it! Jean 1 pound arugula 1 pound smoked mozzarella 1 1/2 pounds ripe heirloom
tomatoes of different colors and shapes 1 loaf country-style bread [boule], sliced 1/2
cup plus 2 tablespoons extra virgin olive oil 1/4 cup balsamic vinegar 1 teaspoon freshly
ground black pepper 1 tablespoon Dijon mustard 1/2 small red Bermuda onion, finely diced,
1/4 cup 1/2 pound thinly sliced prosciutto Basil leaves 3 tablespoons pine
nuts Carefully wash the arugula in several changes of water, being aware of the dense sand
usually found on this green. Trim off and remove the stems. Dry the leaves in a salad spinner.
Slice the smoked mozzarella into thin 1/8-inch slices. Slice the tomatoes as neatly and evenly
as the cheese, 1/8-inch thick. Brush the bread with 2 tablespoons extra virgin oil and grill or
toast under a broiler until crisp and golden. Encircle the outside edge of a serving platter
with the crostini. Lay the clean arugula out in the center of the platter as a base for the
salad. Combine the vinegar and pepper with the mustard in a small stainless steel bowl. Whisk
together briskly while drizzling in the olive oil. Add the diced onion and combine. Carefully
layer the slices of mozzarella, tomato, prosciutto and basil leaves around the greens. Drizzle
vinaigrette over and around, sprinkle pine nuts and serve. Yield: 4 to 6
portions
