4/16/13 - Fresh Mozzarella Tomato Salad

  • Chef Pedros, Table Creek Side
  • 0


1 lb mozzarella curd

1 cup heavy cream

3 cups water

3 tbsp sea salt

Cheese Brine:

Combine water, cream, and salt. Bring to boil. Reduce heat. Add mozzarella curd and mix well until cheese becomes elastic. Saving brine, remove cheese carefully, roll into 1 oz balls. Using some of the brine, add rolled cheese balls back into the brine for approx. 2 hours in refrigerator before serving.

Tomato Jam:

1 lb diced tomatoes

5 oz diced Bermuda onions

½ cup raw sugar

1 tbsp sea salt

¼ cup extra virgin olive oil

¼ cup tomato paste

2 oz shaved garlic

1 cup red wine vinegar

On low heat in small pot, add olive oil, garlic, and onions. Bring to low boil/simmer, then add remaining ingredients, let all ingredients simmer until carmelized. Reduce heat and cool before serving.

Arugula Puree:

1 lb fresh arugula

1 oz garlic

1 cup olive oil

3 tbsp raw sugar

1 tbsp sea salt

¼ cup red wine vinegar

Combine all ingredients in blender until smooth. Chill in refrigerator.

Build Salad:

4-6 servings

Place arugula puree on chilled plate, tomato jam, then top with mozzarella balls. Garnish with fresh herbs or micro greens. Delicious for the summer months!