Photo courtesy of the Wall Street Journal
I found this refreshing and amazing recipe in the July 12, 2013 issue of the Wall Street Journal from Chef Stephanie Izard. Izard is the owner of Girl & the Goat and Little Goat Bread all in Chicago.
While the recipe looked super tasty, we decided to substitute in and out a few things as we didn't have everything we needed. The result was still a super fantastic and refreshing salad that complements any dinner! So get the rest of your tomatoes, mozzarella and drag out summer just a little bit longer!
We all deserve a treat now that season is over!
1 cup almonds (org recipe has pistachios)
Juice of 2 lemons
2 tablespoons honey
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2¼ cups roughly torn bread
1¼ pounds heirloom tomatoes, cut into wedges
1 ripe nectarine, cut into wedges
(org recipe has additionally 2 ripe plums wedged)
10 ounces fresh mozzarella, sliced into ¼-inch rounds
8 basil leaves, roughly chopped
Our attempt © Mommies LLC
1. Preheat oven to 375 degrees. Make vinaigrette: In a
medium bowl, whisk together almonds, lemon juice, honey and 4 tablespoons oil until well combined. Season with salt and pepper to taste. Set aside.
2. Make croutons or as my son likes to call it: "crunchy bread". Toss bread with remaining oil and season with salt. Spread croutons in a single layer on a baking tray and bake until golden, 12-15 minutes.
3. In a bowl, toss tomatoes with fruit and season with salt. Divide mozzarella slices among plates and season with salt and pepper. Top with fruit mixture, drizzle with vinaigrette and garnish with basil and croutons. Serve immediately.
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