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Grilled Eggplant, Creole Tomato
and Fresh Mozzarella Salad with Basil Vinaigrette


Yield:
6 servings

  • 6 cups assorted lettuces
  • 1 cup basil vinaigrette (see recipe)
  • 6 slices grilled eggplant (see recipe)
  • 2 yellow tomatoes, cut into 6 slices
  • 2 Creole or red tomatoes, cut into 6 slices (Creole tomatoes are regional red tomatoes and may be substituted with Romaine or plum tomatoes)
  • 6 slices fresh mozzarella

Garnish

Fresh basil, finely shredded (chiffonnade)

Toss assorted lettuces lightly with vinaigrette. Reserve most of the dressing. Place the mozzarella in the center of the plate and top with a third of the lettuce. Add yellow tomatoes, followed by a third of the lettuce mix, Creole tomatoes, the last third of lettuce mix and top with grilled eggplant. Drizzle remaining dressing around the plate and over the salad. Garnish with fresh basil.

Grilled Eggplant


Yield: 6 servings

  • ½ cup olive oil
  • 2 Tablespoons garlic
  • ¼ cup fresh basil, chopped
  • Salt and cracked black pepper

Rub eggplant slices into a dish of olive oil then place eggplant on a hot grill. Cook until soft, turning once, 3-5 minutes. Mix the remaining ingredients with olive oil, add eggplant and allow to marinate for 1 hour.

Basil Vinaigrette


Yield: 6 servings

  • 1 teaspoon lemon juice
  • A dash of Lea & Perrins Worcestershire sauce
  • ¼ cup balsamic vinegar
  • 1/8 teaspoon crushed red pepper
  • 2 Tablespoons fresh basil, chopped
  • ¾ cup extra virgin olive oil
  • Salt and cracked black pepper to taste

In a mixing bowl, combine all ingredients except salt and pepper. Add olive oil last while whisking constantly until dressing becomes emulsified. Season with salt and pepper to taste.

Wine Pairing
Fumé Blanc

 

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