Stowe Mountain Lodge Blog
As summer kicks off at Stowe Mountain Lodge and we launch our new summer menu, we have had many requests for some of our most delicious, seasonal recipes. So in the sprit of light, fresh, summer and local, below is the recipe for one of our delicious summer salads that we also recently made for one of our meeting groups (see photo), the Tomato & Mozzarella. Enjoy!
Insalata Caprese, meaning "Salad of Capri" in Italian.
Caprese salad is meant to resemble the Italian flag through its ingredients of sliced fresh mozzarella, tomatoes and basil.
This simple salad is seasoned with salt, black pepper and olive oil.
Because this salad is so simple, it relies heavily on the freshness of the ingredients.
You can add various other ingredients to enhance the salad like balsamic vinegar, olives or prosciutto.
We elevate our version of this classic with some fun balsamic “pearls” (balsamic vinegar and gelatin)
2 each vine ripe, medium size tomatoes, preferably in season, any color and shape
20 each cherry tomatoes, preferably in season, any color and shape
16 each ciliegine or “cherry size” fresh mozzarella balls, if unavailable cut large mozzarella into small chunks
1 teaspoon alder smoked sea salt
2 teaspoon freshly cracked black pepper
3 tablespoon extra virgin olive oil
4 tablespoon balsamic pearls (recipe below)
¼ cup loosely packed micro basil, or petite basil leaves
Remove the stem and core of the larger vine ripe tomatoes and slice in half, and place in a mixing bowl. Slice all of the cherry tomatoes in half and add to the mixing bowl with the larger tomatoes. Add the mozzarella balls. Season the tomatoes and cheese with the smoked salt, black pepper and olive oil. Let stand for 2-3 minutes until the ingredients “get to know each other”. Place one half of the larger tomatoes on four serving plates (cut side up). Randomly place the cherry tomatoes and mozzarella on the same plates. Spoon 1 tablespoon of the balsamic pearls on each plate and garnish with sprinkles of the basil leaves.
Additional garnishes: Kalamata olives or other good olives, prosciutto, flavored oils, lemon zest, or croutons.
1 cup Balsamic Vinegar
10 sheets gelatin-bloomed in cold water
2 quarts extremely cold oil
Place oil in the refrigerator until ready to use. Bring the vinegar to a boil. Once the vinegar is boiling turn off the heat. While the vinegar is coming up to temp, bloom the gelatin sheets in cold water. Once bloomed, squeeze all excess liquid from the gelatin and mix with the hot vinegar. Let the vinegar cool until slightly warmer than room temp. Place container of oil in an ice bathe. Place the vinegar mix into a squeeze bottle. Drip the vinegar from the squeeze bottle into the ice cold oil to form pearls. Once the pearls have been formed, drain off the oil. Store the pearls in just enough oil to cover.