Wolfgangs Salad Tasting Plate Mozzarella Tomato Salad Food

WOLFGANG'S SALAD TASTING PLATE: BLACK AND GREEN OLIVE TAPENADE

Steps:

• In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini.
• Preheat the oven to 250 degrees F.
• In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
• Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
• Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
• Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
• Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese.
• Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

PAULA'S MOZZARELLA AND TOMATO SALAD

Steps:

• Arrange the tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards.
• Sprinkle with the salt and pepper.
• Drizzle with the oil.
• Garnish with the basil: Cut it into very thin slices or tear into bits and sprinkle on top or leave the leaves whole and tuck them here and there between the mozzarella and tomato slices. Serve immediately.

WOLFGANG'S SALAD TASTING PLATE: ROASTED BEET NAPOLEON

Steps:

• Preheat the oven to 400 degrees F.
• Place the beets in a small roasting pan and pour in enough cold water to reach about 1/4 of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool, and then peel.
• Cut each beet into 1/4-inch-thick round slices. Cut each slice with a 3-inch round cookie cutter. (You will need 10 rounds). Cut trimmings into 1/4-inch dice and reserve 1/2 cup for garnish.
• In a saute pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets 1 minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed.
• When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly, or the cheese will melt.
• To assemble the napoleons, place 1 of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have 5 layers of beets and 4 layers of cheese.) Carefully cut through layers, dividing into 3 wedges. Repeat with the remaining beets and cheese.
• To serve, arrange 3 of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle 1/2 of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately.
• Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
• 1 (7 or 8-ounce) log
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
• In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
• 1 1/4 cups
• Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
• In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
• In a medium bowl, combine orange juice, shallot, thyme, vinegar, and orange zest.
• Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
• 1 1/3 cups
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
• Preheat the oven to 350 degrees F. Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This can be done in a toaster oven). Remove to a clean towel and rub to remove as much of the skin as possible. Chop coarsely and use when needed.

MOZZARELLA TOMATO SALAD

Steps:

• Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with basil chiffonade.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.

TOMATO & MOZZARELLA SALAD WITH TOMATO DRESSING

Steps:

• Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.
• Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.
• Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.