Try visiting your local Farmer's Market for fresh summer greens and other delights. My latest sojourn featured a plethora of Heirloom tomatoes…yellow, green, red, burgundy, striped…all bursting with juicy goodness. My favorite pairing with these beauties is basil and buffalo mozzarella cheese.
Look for Butter Lettuce grown hydroponically with it's roots still attached. Also, find basil, oregano. garlic and of course the star of this dish, her majesty, the Heirloom.
Makes 2 servings
One head of butter lettuce; one lg. tomato; fresh garlic, basil, oregano; lemon; olive oil (extra virgin); blk pepper; dijon mustard; balsamic vinegar.
Usually the size of the lettuce leaves are not too big to serve whole. Carefully wash and remove each leaf and drain in a colendar. Saute rough chopped garlic lightly in olive oil. In a salad bowl (wooden preferably) add 1/2 tsp dijon mustard, juice from half a lemon, 1 tsp balsamic vinegar, several leaves of oregano, 1/2 tsp blk pepper & warmed garlic-remove from oil. Wisk in 3 tblsp extra virgin olive oil; this vinagrette is a creamy consistency. Toss in lettuce.
On a dinner plate place two or three slices of heirloom tomato and equal slices of mozzarella cheese along with with lettuce. at the bottom of the salad bowl there should be extra dressing to drizzle over cheese. You may want to add Balsamic vinegar directly in small dropletts for a stronger flavor. Chiffonade or thinly slice basil and sprinkle over all ingredients.
Garlic toast: 1/2" thick slices of French bread baggette. Bake at 350 for 5 min. Rub with fresh garlic clove; drizzle olive oil and sprinkle with fresh grated parmesan cheese