This dish was used as part of a 1 night “restaurant” held out of our apartment as part of the Foodbuzz 24,24,24 launch event.
This “insalata caprese” served double duty as an appetizer as well as a palette cleanser between a course of Faux Gras and Kuromitsu Pork Chops.
The refreshing granita offsets the dense creamy mozzarella with a layer of basil leaves offering some herbal contrast to the umami laden duo. A light drizzle of olive oil and sweet 12 year balsamic vinegar finish the dish off like a bowl of shaved ice doused in nectar. As one guest put it “my tastebuds are confused”.
Despite the confused taste buds, the plates were emptied before I had a chance to get any action shots.
2 ripe heirloom tomatoes (of any variety)
kosher salt to taste
fresh mozzarella
fresh basil
aged balsamic vinegar
good olive oil
black pepper
For the granita, just wash and core the tomatoes then throw them into a blender and puree with some salt until the tomatoes are smooth and frothy. Strain through a fine sieve or chinois to remove the skin and seeds.
Freeze in tupperware , stirring every few hours until you have granita.
To assemble the salad, just slice the mozzarella into thinish rounds, top with a layer of basil leaves and cover with a mound of granita.
Finish with a light drizzle of balsamic vinegar and olive oil along with a twist of black pepper.
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