[Pavlova]

I'm a big fan of salads and have recently discovered the Insalata Caprese (Salad) which is of Italian origin.

Here's a photo of it of one I made and a recipe below:



Ingredients

* 3 vine-ripe tomatoes, 1/4-inch thick slices
* 1 pound fresh mozzarella, 1/4-inch thick slices
* 20 to 30 leaves (about 1 bunch) fresh basil
* Extra-virgin olive oil, for drizzling
* Coarse salt and pepper

Directions

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

It takes about 10 minutes to prepare and serves 4 to 6 people.
_________________

[KYHeirloomer]

I love Caprese salad.

Here in the States it's almost considered sacreligous to have a salad that doesn't include lettuce. That's slowly changing, thank goodness. But the ubiquitous toss salad still seems to rule.

One of my favorite simple ones is a tomato/cucumber salad. Slices of toth are overlapped slightly. Then some chopped red onion sprinkled over it. This is followed, in sequence, with a sprinkling of roasted, crushed cumin seed, course salt, lemon juice, and extra virgin olive oil.

Another one I enjoy is a Lebanese style olive salad, which I often use as a condiment as well as a salad. For instance, I might put the salad down as a base for lamb burgers.

And..... well, suffice it to say I share your love of salads.

[Pavlova]

Thanks KYHeirloomer. The salads you mentioned sound yummy. I love Big salads and I had a really nice one in New York, it was Cesar with nuts in it and lots of creamy dressing. I ordered an entree size but it was huge.
_________________

[Pavlova]

I ate a really gorgeous salad in Rome, Italy.

I don't know the name of it and I can't remember the name of the restaurant either but it had Tuna flakes, lettuce, slice tomato, fresh buffalo cheese or fresh mozarella and a balsamic dressing.

I've tried to recreate it at home but it never ends up as delicious as the Rome one. I wish I knew what it was called so I could Google the recipe because I think my replications are lacking vital ingredients.

If anyone has been to Rome and eaten this salad or knows what its called can you please post it in here? It's driving me nuts. I think maybe I remember some pine nuts scattered through the salad but I may be wrong, it was 2 years ago now so details are sketchy. I should've taken a photo of it. It was recommended by the Waitress.
_________________

[KYHeirloomer]

I learned that approach to tomato/cuke salad from Andreas Viestad, in his wonderful book Where Flavor Was Born.

I've tried combining the cumin, salt, lemon juice and olive oil into a dressing, but it doesn't taste the same (or as good) as when you layer them one at a time.

You obviously like "meaty" salads. One that might appeal is in Gerald Hirigoyen's just published Pintxos, which explores the small plates thing from a Basque viewpoint. Anyway, one that we made last week, and really took to is his Marinated Baby Octopus with Tomato and Fennel Salad. If you can't find the book, let me know and I'll type out the recipe. It's kind of long, though, so I'd prefer not doing so if I can avoid it.

A lot of times we reduce entrees down to appetizer size. But we forget that the opposite approach works just as well, and many times a tapas type salad can be made as an entree salad.

[Erin]

KYH, I am a bit obsessed with pintxos I'll have to check out that book. Thanks!

Pavlova, I had forgotten how much I love caprese salad until I saw your photo. Absolutely gorgeous!
_________________
"It's watery....and yet there's a smack of ham."

"It's hot ham water."

[KYHeirloomer]

Erin, it is literally brand new. I've only had my review copy about a month, but have already jumped into several of his recipes. So far they're all good---other than the fact some of them require special ingredients that have to be mail ordered.

Details:

Pintxos: Small Plates in the Basque Tradition
Gerald Hirigoyen with Lisa Weiss
Ten Speed Press 2009
ISBN-13: 978-1-58008-922-7
ISBN-10: 1-58008-922-4

It lists at 25 bucks, but I bet Amazon has it cheaper.

Just checked: Amazon has it for $16.47.

[Erin]

KYH, Thanks for the info, I appreciate it.
_________________
"It's watery....and yet there's a smack of ham."

"It's hot ham water."

[swan]

I LOVE caprese (and a lot of other salads, for that matter). Used to make it a lot when I lived in Holland. Now, being here, and finding most of my groceries more expensive than in NL, I skipped mozarella from my shopping list....at around 8 us$ per ' ball' I'll hold my cravings 'till I'll visit home!

(funny and wonderful to be able to call two places ' home')

[RebeccaJo]

That looks so delicious and I LOVE Mozarella. Reminds me of my Italy holidays.
_________________
The world is a book and those who don't travel read only a page.