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Inside New Orleans Museum of Art
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CapresÚ Salad with Fresh Housemade Mozzarella

Category: Salads
Serving Size: 1

Layers of housemade mozzarella, cool sliced tomatoes and fresh basil - perfect side salad

Salad

  • 4 ounces fresh mozzarella (see below)
  • 4 large seasonal tomatoes, sliced
  • 1 ounce mixed greens
  • 1/2 ounce balsamic vinaigrette
  • 1/4 ounce extra virgin olive oil
  • 1/2 teaspoon basil chiffonade
  • 1 tablespoon shaved yellow onion
  • salt and pepper to taste

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.

 

Fresh Mozzarella

  • 5 pounds mozzarella cheese curd
  • 1 gallon water, very hot
  • 3/4 cup kosher salt

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.

 

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