Chef Ernesto prepares a simple caprese salad with a parsley-honey vinaigrette.
Ingredients:
- Mozzarella or Burrata
- 1 Peeled Tomato
- 2 oz Champagne vinegar
- 1 oz Honey
- 1 oz Dijon mustard
- 4 oz Extra virgin olive oil
- ½ oz American, Italian, or French parsley (chervil)
- Salt, white pepper, and cayenne pepper – to taste
Steps:
- In a mixing bowl, mix mustard, honey, and vinegar.
- Add the salt, white, cayenne peppers, and parsley. Mix together.
- Slowly drizzle the extra virgin olive oil and mix till fully incorporated.
- Slice a peeled tomato evenly (Watch our Chef Tip: How to Easily Peel Tomatoes).
- Slice the mozzarella or burrata evenly.
- Alternate the tomato slices and mozzarella or burrata on a plate.
- Top with the Parsley-Honey Vinaigrette and enjoy!
Chef Ernesto’s culinary tip – Save the parsley stems by freezing to use with other mirepoix (celery, onions, carrots, etc.) like veggies and make a nice veggie broth.
