Salad of Heirloom Tomatoes with Basil Infused Mozzarella, Pickled Watermelon and Shallot Vinaigrette

Ingredients

Yield:

Serves 6

• For the Basil Oil

  • 2 bunches Fresh Basil, stems removes
  • 1 cup Grape seed Oil
  • 4 tablespoon Salt

• For the Basil Mozzarella

  • 9 oz. Fresh Mozzarella
  • 4 oz. Prepared Basil Oil
  • .25 oz. powdered Gelatin
  • 1/8 cup Whole Milk
  • 1 Tsp Tabasco Sauce
  • Salt to Taste

• For the Pickled Watermelon

  • 1 lb. of seedless fresh watermelon cut into 1"x1"x1" cubes
  • ½ cup of Champagne or white wine vinegar
  • 1 cup of Water
  • ½ cup granulated sugar

• For the Shallot Vinaigrette

  • 1 cup Shallots, peeled and blanched until tender
  • ½ cup extra virgin olive oil
  • ½ Grape Seed or Vegetable oil
  • ¼ cup Sherry Wine Vinegar
  • Salt and white pepper to taste

• For the Salad

  • 5 Multi-colored Heirloom tomatoes cut into ¼" slices
  • Prepared basil Mozzarella sliced into ¼" slices
  • Prepared Shallot Vinaigrette
  • Micro Basil
  • Prepared Pickled Watermelon Cubes

Preparation

Difficulty:

medium

Time:

4 Hours

1. For the Basil Oil

   • In a medium stock pot bring one gallon of water to a full boil
   • Season the water with the Salt
   • Add the basil and cook for approximately 2 minutes
   • Remove the basil and place it immediately into a prepared ice bath
   • Remove the basil from the ice bath and squeeze it dry in a towel to remove any excess liquid
   • Combine the blanched basil and oil in a blender and mix on high speed to incorporate
   • Strain the basil oil through a coffee filter overnight, refrigerated

2. For the Basil Mozzarella

   • Bloom the gelatin in the cold milk
   • When the gelatin in bloomed, heat the mixture until the gelatin is fully dissolved
   • In a food processer combine the mozzarella, gelatin mixture, basil oil and Tabasco
   • Season to taste with salt
   • Pipe the hot mixture into synthetic sausage casings using a sausage press
   • Allow to set up overnight refrigerated

3. For the Pickled Watermelon

   • Combine the vinegar, water and sugar and bring to a full boil in a small sauce pan
   • When the sugar is completely dissolved, cool the mixture in the refrigerator
   • When the pickling liquid is cool pour it over the watermelon and allow to marinate for at least 4 hours

4. For the Shallot Vinaigrette

   • In a blender combine the Vinegar and the shallots and puree on high speed
   • Slowly drizzle in the oils until emulsified
   • Season to taste with the salt and pepper

5. For the Salad

   • Wash and Slice 5 heirloom tomatoes into ¼" slices
   • Slice the prepared Basil Mozzarella into ¼" slices
   • Season the sliced tomatoes with Salt and pepper as well as the prepared Shallot Vinaigrette
   • Arrange the tomatoes, Mozzarella slices, and Pickled Watermelon on plates
   • Garnish with Micro Basil leaves
   • Sauce the plates with the remaining Shallot Vinaigrette and Basil Oil