TRIO'S EXTRA SPECIAL HEIRLOOM CAPRESE SALAD, 6/24/13 - KATV - Breaking News, Weather and Razorback Sports

TRIO'S EXTRA SPECIAL HEIRLOOM CAPRESE SALAD, 6/24/13

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Capi Peck


Trio's

serves 6-8



Your favorite variety of Heirloom Tomatoes...I like a mix of Black Carbons, Green Zebras and  Cherokee Purples, sliced.  Depending on size, choose 3/4 tomato per person

1 c. Sun Gold Cherry Tomatoes, cut in half

8 oz. fresh Mozzarella, thinly sliced

Tapenade - see recipe below

Sweet Basil Vinaigrette - see recipe below

chiffonade of fresh basil

For the vinaigrette:

12 whole fresh basil leaves

1/4 c. red wine vinegar

2 t. Dijon mustard

3/4 c. olive oil

2 T. honey

salt and pepper to taste



Place all ingredients except for the olive oil in a blender or food processor.  Pulse to combine.  Slowly add olive oil and blend until emulsified.  Taste and add salt and pepper as desired.



For the tapenade:

1/2 c. green olives, drained

1/2 c. black olives, drained

1/2 c. Greek olives, drained

3 cloves garlic, chopped

1 anchovy filet

1 1/2 T. capers, drained

1/4 c. olive oil

2 t. lemon juice

1 T. EACH chopped fresh basil and parsley

pepper to taste

 

Place pitted olives in food processor along with the garlic, capers and anchovy.  Pulse until very coarsely chopped.  Don't overdo it.  You want a little texture, not a paste.

Add olive oil, lemon juice, herbs and pepper to taste.

Will keep for 2 weeks under refrigeration.

To assemble, slice tomatoes and arrange with a slice of mozzarella between each tomato.  Drizzle with vinaigrette, add just a touch of tapenade, surround with cherry tomatoes and garnish with fresh basil.

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  • Marc Haynes' Loaded Creamed Potatoes

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    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
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    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
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    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
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