The 5 Chocolate Bar Rule for Cravings
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Lunch: Peach and Mint Caprese Salad with Curry Vinaigrette
Recipe by Valerie Aikman-Smith Valerie Aikman-Smith likes to make this refreshing version of the classic Italian salad at the height of summer, "when everyone is sick of tomatoes." If your plates aren't white, she says, start your layering with the mozza
This recipe includes superfoods such as:
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1/2 tablespoon Madras curry powder
1/2 cup extra-virgin olive oil
1/2 cup Champagne vinegar
1/2 teaspoon mild honey
4 balls mozzarella (8 oz. each, preferably buffalo's milk; see Notes)
4 large firm-ripe yellow or white peaches, rinsed but not peeled
10 to 12 sprigs fresh mint
10 to 12 sprigs fresh basil
Sea salt or coarse kosher salt
Freshly ground black pepper
Instructions
In a dry (not nonstick) skillet, toast curry powder over medium heat, stirring constantly, until fragrant, a shade darker, and just starting to smoke, 2 minutes. Transfer to a bowl; let cool briefly. Whisk in olive oil, vinegar, and honey. Set aside.
Slice mozzarella into 1/2-in.-thick pieces and set aside. Peel peaches, cut in half lengthwise, and remove pits. Set each half flat on cutting board and slice into 1/2-in.-thick half-moons; set aside. Pluck mint and basil leaves from stems and set aside.
Set out 8 small plates or flattish bowls and build a loose tower of salad on each: Lay a couple of pieces of peach in center, top with a leaf or two of mint and basil, drape on a piece of mozzarella, or repeat layering 2 or 3 times. Top each stack with 2 peach slices and a sprig of mint. Drizzle with curry vinaigrette, season with salt and pepper, and scatter a few mint and basil leaves on each plate.
Note: Nutritional analysis is per salad.
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Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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