Prosciutto, Goat Cheese and Tomato Salad

There isn’t much else in the this salad other than what is listed in the title. 🙂 Its simple, easy and most of all delicious. I really just made this because I had these ingredients in the fridge and was hungry. Not a major thought process or anything…I’ve actually found good success with recipes I’ve come up with based on random ingredients that I need to use up in the fridge. Its almost like Top Chef. The Chef’s are given a parameter to work with and that’s what inspires them. Its always the episode on Top Chef where the challenge has no parameters that the Chef’s tank on.  Anyway, I digress…. My husband raved over this recipe and I hope you do to!

Recipe:

Proscuitto (torn in large pieces)

Roma Tomatoes cut in wedges

Goat Cheese Log

Olive Oil

Balsamic Vinegar

Salt & Pepper

Directions:

On a plate place tomatoes and proscuitto. Crumble goat cheese over the top and drizzle olive oil and the vinegar. Salt and pepper to taste. Serve.

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Caprese Salad with Burrata, Heirloom Tomatoes and Basil/Cilantro Pesto

 

My client Tasha gave me this recipe after we had a complete bonding moment over our love of cooking at her pre-wedding photo session. Its was hilarious. I think her fiancé/now husband Dillon was amused by our loud ongoings on the corner of Anacapa & Canon Perdido St. in downtown Santa Barbara. There we were standing on the sidewalk avidly exchanging recipes like the information was as valuable as learning about sunken treasure. After trying her recipe for this caprese salad it WAS as valuable as sunken treasure! Its so delicious and refreshing and the secret is the half basil half cilantro in the pesto. It makes the flavor of the pesto so more refined and less punchy. I could eat this salad every day and have made it now several time. I’m planning on making this for Fourth of July and I think you should too!

Recipe:

3-4 heirloom tomatoes with varying colors sliced

whole basil leaves

2 large balls of burrata cheese sliced (I get the tub at Trader Joes and it has two in there)

olive oil & balsamic vinegar

salt & pepper

Pesto (recipe to follow)

Pesto Recipe:

1 cup packed basil leaves

1 cup packed cilantro leaves

1/4 cup pine nuts (pignoles)

1/2 cup pecorino romano cheese

2/3 cup olive oil

2 cloves garlic

salt & pepper to taste

Directions:

In a food processor pulse garlic cloves until finely minced. Add basil, cilantro, olive oil and pine nuts. Pulse until smooth. Salt & pepper to taste.

Spread pesto on the bottom of a serving dish. Layer  tomato, basil leaves and burrata until all the ingredients are gone. Season with a little salt & pepper and drizzle with a tiny bit of olive oil and balsamic vinegar. Enjoy!

California Asian Pasta Salad

California Asian Pasta Salad

My sister Sarah (everyone in the family calls this recipe “Sarah’s Salad”) gave me a version of this recipe that she got from her mother-in-law. Her mother-in-law had gotten it from a friend who had gotten it from a friend and on and on. Its like the game telephone but with a recipe! Its one of those dishes that you eat at a party and just HAVE to get the recipe because its so tasty. Its become a regular fixture at our Fourth of July celebration and  everyone gets excited every time its made. I’ve made a few changes to the original recipe to make it mine so I hope you enjoy!

3 Cups Dice Avocado (squeeze some lemon juice over the avocado to prevent it from browning!)

½ Bunch Chopped Parsley

¼ cup toasted sesame seeds

16 oz package Corkscrew pasta

½ bunch chopped green onions

2 Cups spinach cut in strips

1 cup toasted slivered almonds

Sauce:

½ Cup Soy Sauce

¾ Cup Vegetable Oil

¼ cup mango chutney

¾ cup Raspberry Vinaigrette

1/8 teaspoon Cayenne Pepper

Whisk together sauce ingredients. Set aside.

Cook pasta. Drain and run until cold water to stop the cooking. Once cooled and drained, place pasta into a large salad bowl and add in parsley, toasted sesame seeds, green onions, spinach and toasted almonds. Toss together with sauce. Refrigerate until cold or overnight. Top with avocado right before serving and crack some salt and pepper over the avocado to taste. Enjoy!

Salad with Fried Goat Cheese

My idea for this salad came from wanting to put all the toppings of a salad INSIDE a fried ball of goat cheese. 🙂 So I did it! This has dried cranberries and pecans inside the ball of cheese and its quite delectable. I mean, anything fried can’t be that bad, right? And if you want you could make these a little smaller and and put a toothpick in them for a tasty appetizer. OR you could just take the goat cheese mixture and put it out at a party for your guests to spread over a cracker etc. So many options…. 🙂

Salad with Fried Goat Cheese

11 oz Goat Cheese

¼ cup dried organic cranberries

¼ cup chopped toasted pecans

1 cup dried bread crumbs

1 egg beaten

Vegetable Oil (to cover 2 inches high in pot)

Spring Mix

Vinaigrette: 

⅓ Organic Oil Oil

1/3 Champagne Vinegar

1 Cloves Garlic Minced

Juice ½ Lemon

4 tsp sugar

¼ tsp mustard

¼ tsp fresh oregano

⅔ cup sour cream

In a food processor fitted with a blade pulse goat cheese with cranberries and pecans until combined (but don’t over blend )and scrape down sides as necessary. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.

For the dressing, pulse all ingredients in food processor until blended. Refrigerate mixture in serving vessel of your choosing.

Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Goat Cheese balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Goat Cheese balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.

Place spring mix in a salad bowl. Place Goat Cheese balls on top and drizzle with vinaigrette. Enjoy!