Modern Caprese Salad with Burrata, Proscuitto and Basil Pesto
With temps warming up this week, a fresh salad is the perfect complement to your dinner or make for a delicious lunch. This one is easy, fast, colorful and flavorful! We hope you give it a try.
Modern Caprese with Prosciutto
Serves 4
1 English cucumber
4 cups arugula or favorite salad greens
2 Tbsp olive oil
1 Tbsp lemon juice
3 oz prosciutto
4 medium heirloom tomatoes, thinly sliced
1 (8 oz) ball fresh burrata, sliced thinly or torn into pieces
Kosher salt
Basil Pesto (store bought or our recipe below)
Directions:
Using a vegetable peeler, peel cucumber to make as many thin ribbons as you can. Set aside. Toss arugula with olive oil, lemon juice and a pinch of salt. Tear prosciutto slices in half or thirds. Sprinkle tomatoes with a pinch of salt.
To assemble salad, layer arugula, cucumber, and tomatoes on each plate and top with prosciutto, burrata, and a drizzle of basil pesto.
Basil Pesto
Ingredients:
2 cups fresh basil, stems removed
3-4 cloves of garlic, minced
¾ tsp kosher salt
¼ tsp black pepper
1 Tbsp lemon juice
1/3 cup nuts of choice (I like to use pine nuts or slivered almonds; ensure nuts are unsalted and can be roasted)
¼ cup to 1/3 cup grated Parmesan cheese
½ cup to ¾ cup olive oil
Directions:
Place all ingredients except olive oil in Cuisinart or blender. Begin to blend and drizzle olive oil into blender while going to emulsify. Adjust level of olive oil needed to drive desired consistency.