Trufflin Caprese Salad
Recipe by Chef Russel Wooten from Le Meridien Delfina, Santa Monica
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What a better occasion to get creative with summer truffles than the annual Brooklyn Pop Up Dinner? Dining and dancing in fancy attire surrounded by grandiose decor and great vibes is our kind of party, but it wouldn't be complete without decadent food!
Summer truffles are always a fun way to elevate a classic dish, and our friend chef Russell Wooten at Le Meridien in Santa Monica helped us bring a simple Caprese Salad to the next level. This is the ultimate chic and easy recipe for this season's festivities.
8 oz fresh mozzarella
3 nice fresh large multicolor tomatoes
1 oz Trufflin Truffles (order here)
A few sprigs of basil
Sea salt (large is best)
Extra virgin olive oil
Slice the mozzarella and tomatoes to the same thickness (1/4-1/2 inch). Slice the truffles thinner with a mandolin or sharp knife. Pick basil leaves (no need to cut). Arrange as nicely as you can the tomatoes, basil, mozzarella, and truffles on a plate alternating tomato, basil, mozzarella, and truffle in that order and repeat. Reduce the balsamic into a syrup for a creamy texture: put the balsamic vinegar in a pan, turn the heat on and reduce to syrup consistency Drizzle olive oil and balsamic and season with salt.
Bon Appétit !