Monday, May 19, 2014
Layered Spring Salad
Sorry for this ridiculously generic post, but I put a photo of this salad on Instagram and my friend, who talked me into blogging in the first place asked me to please blog the salad, step by step. So, I must oblige.
What you need:
bag of salad greens
maple spiced pecans (recipe link below)
Cut zucchini on the diagonal and brush with olive oil and cook on the grill (or pan saute, if you do not have a grill or grill pan). Once the zucchini is a bit tender remove from heat and sprinkle with sea salt. Set aside to cool.
Slice fresh mozzarella
Toast baguette (cut chunks of baguette roughly the circumference of the tomato and mozzarella you sliced). To toast the baguette, generously brush the bread with olive oil (or, place a bit of olive oil on a plate and dip one side of the bread) and sprinkle with sea salt and crushed garlic (optional), bake at 350 for 10 minutes (the bread with be crunchy, like a crouton) **you can do this step a several days in advance, just place in an air tight storage container until needed.
Now you are ready to build on the platter.
Start by piling a heap of your favorite greens (I love the spring mix blend) on the platter
Top the greens with Maple Spiced Pecans (recipe) **this can also be made days in advance. I always have a jar of them in my pantry.
Around the edges of the platter create stacks, topping the toasted baguette with the mozzarella then the tomato. Sprinking sea salt and a light drizzle of olive oil atop the tomato stack.
Tuck a slice of grilled zucchini between each baguette stack, around the edges of the platter.
Generously drizzle with a balsamic reduction. I used to make my own, but my daughter told me it makes her eyes burn, so I started buying it at Trader Joe's. You can find it at any market, in the balsamic section!!!
Again, many apologies for this crapTastic blog post. But for my sweet Tanya, I hope this helps.