Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick |
salt and freshly ground black pepper |
1 pound fresh buffalo mozzarella, sliced 1/4-inch thick |
green chile-cilantro oil, recipe follows |
chipotle vinegar, recipe follows |
2 cups extra-virgin olive oil |
1 poblano chile, grilled, peeled, stemmed, and coarsely chopped |
1/4 cup cilantro leaves |
salt |
1 cup red wine vinegar |
2 teaspoons chipotle pepper puree |
salt |
Directions:
1. Place a tomato slice on each of 4 plates. Season with salt and pepper. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese. Drizzle with the Green Chile-Cilantro Oil and Chipotle Vinegar and serve.
2. Green Chile-Cilantro Oil:
3. Combine all ingredients in a blender and blend for 5 minutes.
4. Chipotle Vinegar:
5. Blend all ingredients in a blender until smooth.
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