Precious Heirlooms
AUGUST 21ST, 2009
Precious Heirlooms
Need to impress your (possibly) future mother-in-law popping by for lunch this weekend? Laddish London chef Neil Taylor—relocated to Vancouver's Cibo, lucky for us—shares his top farmer's market summer salad recipe exclusively with Vitamin Daily Vancouver.
Cibo Trattoria's Buffalo Mozzarella, Heirloom Tomato, Peach and Basil Salad
Ingredients
250 g buffalo mozzarella
4 to 6 assorted heirloom tomatoes (depending on size)
½ bunch green basil, washed and picked
½ bunch purple basil, washed and picked
2 large peaches
3 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 tsp finely chopped red chili or chili flakes (optional)
Salt and pepper
Method
In a bowl, combine the olive oil and lemon juice and set aside.
Drain the buffalo mozzarella and let dry on a paper towel.
Blanch peaches for 10 seconds in boiling water, then place in ice water and peel off the skins.
Roughly cut the tomatoes and peaches into bite size pieces and add to a medium mixing bowl. Rip half of the purple and green basil and add to the same bowl.
Dress the salad with the lemon juice and olive oil and season with salt and pepper to taste.
To plate the salad, divide the tomatoes and peaches between four plates. Tear off bite-sized pieces of mozzarella and place randomly on top of the salads. Garnish with more ripped basil and a light dusting of chili.
For more tomato tips and recipe ideas from Neil Taylor catch him at the Trout Lake market (August 22) and the West End market (August 29), www.eatlocal.org