So cool.... I contributed one recipe to the "Cooking with Les Dames D'Escoffier." It happens to be my tribute to spring and came about because I love insalata Caprese, the ubiquitous salad that's served year around in some restaurants with insipid winter tomatoes and rubbery cow's milk mozzarella. I was at the Ferry Terminal and saw the best local buffalo mozzarella (available this time of year) at Cowgirl Creamery and lots of spring vegetables and herbs. That was the inspiration for this salad. I also had a can of the most delicious La Amarilla fruity virgin olive oil on my shelf.
SPRING BUFFALO MOZZARELLA AND MACHE SALAD
1 ½ pounds fava beans in the pod
½ pound asparagus, trimmed and cut into 1-inch lengths
1 cup fresh shelled English peas
12 ounces mozzarella di bufala or fresh milk mozzarella
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh savory (optional)
1 teaspoon chopped fresh oregano
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 cups mache or other young tender greens
Peel the outer husk of the fava beans and discard. Bring a pot of water to a boil, add the fava beans and boil 30 seconds. Drain, cool the beans and peel the outer bright green shell. Discard the shells and reserve the fava beans.
Bring 2 cups salted water to a boil, add the asparagus and boil until bright green and almost tender, 3 to 5 minutes. Remove with a slotted spoon and reserve with the fava beans. Add the peas to the boiling water and simmer 30 seconds. Drain and add to the asparagus and fava beans.
Slice the mozzarella into thin slices and place on a platter. Sprinkle the vegetables onto the platter. Sprinkle the mint, savory and oregano onto the mozzarella and vegetables. Drizzle with olive oil and sprinkle with salt and pepper. Sprinkle the mache onto the top.
Serves 6
½ pound asparagus, trimmed and cut into 1-inch lengths
1 cup fresh shelled English peas
12 ounces mozzarella di bufala or fresh milk mozzarella
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh savory (optional)
1 teaspoon chopped fresh oregano
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 cups mache or other young tender greens
Peel the outer husk of the fava beans and discard. Bring a pot of water to a boil, add the fava beans and boil 30 seconds. Drain, cool the beans and peel the outer bright green shell. Discard the shells and reserve the fava beans.
Bring 2 cups salted water to a boil, add the asparagus and boil until bright green and almost tender, 3 to 5 minutes. Remove with a slotted spoon and reserve with the fava beans. Add the peas to the boiling water and simmer 30 seconds. Drain and add to the asparagus and fava beans.
Slice the mozzarella into thin slices and place on a platter. Sprinkle the vegetables onto the platter. Sprinkle the mint, savory and oregano onto the mozzarella and vegetables. Drizzle with olive oil and sprinkle with salt and pepper. Sprinkle the mache onto the top.
Serves 6
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