Inside New Orleans Museum of Art
#1 Collins Diboll Circle, City Park / New Orleans, LA 70124
Serving Size: 1
Layers of housemade mozzarella, cool sliced tomatoes and fresh basil - perfect side salad
Alternate layers of tomato and fresh mozzarella near the bottom of the plate. Season with salt and black pepper. Sprinkle with the basil chiffonade. In a separate mixing bowl, toss the mixed greens with half of the balsamic vinaigrette and salt and pepper. Place towards the top of the plate, and top with shaved yellow onions. Drizzle remainder of dressing and extra virgin olive oil over the tomatoes.
Bring water and salt to a boil. Break curd up into small pieces and place into a large bowl. Pour the hot salted water over the curd and stir just until the curd melts and becomes smooth and elastic. Place the cheese on a sheet of plastic wrap. Mold into a rough log shape, then roll up in the plastic wrap, securing it tightly. Drop the log into an ice water bath to set.