I invented this a couple weeks ago, and thought I would share it with you. It's sort of a variation on the classic caprese salad.Combine chopped tomatoes, chopped cucumber, sliced fresh basil, torn lettuce (I grew it myself, btw), and chunks of mozzarella di bufala (a little spendy, but totally worth it). Grind a little sea salt and pepper on top, and drizzle with a good, robust olive oil. Voilá! Lunch is served.
Next, I thought I would mention this because of the recent heat wave. In Spain, I noted a very curious method of serving red wine: chilled. Yup, chilled. "But that's wrong!" you say, "red wine shouldn't be cold!" It was served this way often, even in fancy restaurants that definitely know a thing or two about wine. As I type, I am sipping an Oregon Grand Rouge, chilled, and you know what? It's great this way! Very refreshing, even, which is not how I would normally describe any red wine. Try it, you won't be sorry, I promise.
6 comments:
Hi Laura! I was blog hopping and found your blog. Your salad looks delicious. I'll try that one too.
:)
Laura - As far as wine goes, I think you've hit upon it. If you enjoy it, that's by far the most important thing. Interesting about the chilled red in Spain - I'll have to look into that.
"Good robust olive oil" - that's what I'm missing. Mine is quite mild. Now, I see the importance of Spannochia's Extra Virgin. Next time I'm at a specialty-type shop I'll have to be on the lookout for special Olive Oil.
It's a good time of year for Caprese-type salads. :) Thanks for the reminder & inspiration!
Your post inspired my lunch yesterday--when I was still recovering from lobster tails and vanilla and champagne from the night before.
Whoa! Lobster tails, champagne...what precipitated all this decadence?
ahhh...the lobster tails were in champagne and vanilla. so tasty. we took at trip in KC to run some errands and we had dinner at my new favorite KC restaurant, the fou frog
http://www.kansascitymenus.com/lefoufrog/
yum
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