Wednesday, October 1, 2008

The tomato-mozzarella salad mess

Here's a Barnaby story with a bonus....the recipe for a fantastic tomato-mozarella salad is at the end!
It was Saturday evening. Friends were over for dinner. The first
course was going to be a wonderful fresh tomato, basil & mozzarella
salad with pesto and toasted pine nuts. I had placed my lovingly
assembled salads around on everyone's plate, and left the dining room
for maybe 4 minutes to call people to the table. While I was gone,
Barnaby had quietly gone around to EVERYONE'S plate, tossed each and
every tomato slice on the floor, the basil leaves on the chairs, and
had eaten every single slice of fresh mozzarella and every single pine
nut from each and every salad. The moral of the story is either, a)
never leave food unattended with Whippets around, or b) Whippets love
fresh mozzarella and pine nuts, but NOT tomatoes or basil.

(Being a dog person, I would have been happy just eating what Barnaby
had left, but since our guests were NOT dog people, I thought I better
Layered Tomato-Mozzarella Salads
(4 individual salads)

1/4 cup pine nuts
1/3 cup Newman's Own olive oil and vinegar dressing
2 drained oil-packed sun-dried tomatoes, chopped (about 1 tablespoon)
2 cups (1 oz.) loosely packed baby salad greens
2 large tomatoes (about 1 1/2 pounds), each cut into 6 slices
1/4 cup prepared pesto, divided
1/2 pound fresh mozzarella cheese, cut into 16 slices
16 fresh basil leaves

Preheat oven to 350. Spread pine nuts on ungreased baking sheet.
Bake 3 minutes (lightly brown).

Combine dressing with sun-dried tomatoes.

For each salad, place 1/2 cup salad greens on plate. Drizzle with 1
tablespoon dressing and 1 teaspoon nuts.

Place one slice tomato over greens.

Spread with 1 1/2 teaspoon pesto.

Top with 1 teaspoon nuts, 2 slices cheese and 2 basil leaves.

Repeat to make second layer, ending with tomato slices.

Drizzle with remaining dressing.

Garnish with additional basil, if desired.

Keep Whippets away!

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