Posts Tagged ‘salad’

Caprese Salad

This salad is so simple and perfect for summer. My lovely friend Alli, (one of the cooking club members), introduced it to us during our grilling-themed July club meeting. It’s simply a caprese salad, sans tomatoes, and replaced with mangoes instead. The sweetness of the mango paired with the bitterness of the balsamic is a refreshing flavor combination.

A traditional caprese salad is supposed to represent the colors of the Italian flag. Obviously, switching out the tomato changes things a bit. Not to worry, the new colors are the same as the Indian flag. Ironically enough, they are also the largest producer of mangoes worldwide.

Ingredients:June 2009 007


Fresh mozzarella

Fresh basil leaves, minced or whole

Olive oil

Balsamic vinegar

Salt and pepper


Peel and slice mangoes into thin slivers. Slice mozzarella into thin slivers as well. Place on a plate in alternating order, mango then mozzarella, and so on.

Drizzle with olive oil and balsamic vinegar. Sprinkle basil leaves, salt, and pepper on top.


Caprese Salad


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Ceasar with Pancetta

There are so many options when it comes to Caesar. I happen to love the non-creamy, garlicky dressing. Here is a recipe from the Fog City Diner Cookbook. I added some crispy, salty pancetta to it, (the Italian bacon). Plus homemade croutons. These are so great to make, since you can fashion them to your liking. I enjoy a good crunch with a little bit of a soft center. This recipe serves 6. Or you can save your leftover dressing and croutons as leftovers. I like to dip the croutons right into the dressing for a snack.


1/2 baguette

Olive oil

Salt and Pepper

6-8 anchovy fillets

2 cloves garlic

3 tablespoons red wine vinegar

1 tablespoon dijon 

1 cup shredded parmesan or asiago

1 teaspoon worchesershire

1 egg

3/4 cup olive oil

4 heads romaine, inner leaves only

Pancetta (remove for vegetarian option)


Preheat oven to 325 degrees. Cut or tear bread into bite-size pieces and spread on baking sheet. Drizzle with olive oil, salt and pepper and toss. Bake for about 10 minutes, tossing croutons every now and then.  Remove from oven when they become golden brown.

Meanwhile, cook pancetta in medium/large pan. Just like bacon. Remove from heat once golden and crispy. Let drain on paper towel and crumble.

You can prepare the dressing in a food processor or blender. Place the anchovies in whichever tool you are using. Add garlic, vinegar, mustard, 1/4 cup cheese, worchestershire, and egg and blend until smooth. With it running, add the olive oil in a steady stream and blend until emulsified.

Wash and dry the romaine and tear into pieces. Toss with dressing, croutons, and 1/2 cup of the cheese. Plate them, add pancetta (if using), and sprinkle with remaining cheese.


Ceasar with Pancetta

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