Ensalata Caprese Deconstructed
Inspired by one of the offerings on the menu at one of our new fave Italian eateries in Venice, CA…Their version came topped with a dollop of Burrata and accompanied by Focaccia- but who needs that?!
Those of you who have the cookbook I coauthored with Dr. Cordain may have already tried the Paleo version (pretty easy to do -just skip the mozzarella!).
Here's yet another take on an avant garde presentation of a similar starter!
Puree a large, ripe (LOCAL AND ORGANIC!: ) Heirloom or Beefsteak Tomato, then portion out into serving vessels. (I used Martini glass for effect!). Then, after giving your food processor a quick rinse, puree fresh basil leaves with a touch of lemon zest, a splash of olive oil, a dash of garlic and a few raw walnuts (think along the lines of pesto, again, without the Pecorino or Parm). Top the tomato puree with the basil mixture and garnish with a basil leaf. Serve right away and offer freshly ground pepper.