Crispy Mozzarella & Summer Tomato Salad

Executive Chef Rhys Lewis

Woodstock Inn

Woodstock, Vt.

Fresh mozzarella, garden tomatoes and basil have long shared the culinary stage in summer. To change it up a bit, chef Rhys Lewis crisps up small mozzarella balls (ciliegine) for a contrast in texture and temperature, then highlights the salad with creamy mascarpone to complement the bright acid of the tomatoes. Drizzles of pesto and balsamic reduction complete the dish. All the components can be made ahead and kept chilled.

Steps

1. For mozzarella: In bowl, measure flour and season with salt and pepper. Toss mozzarella in flour mixture, coating all sides. Toss in beaten egg, then bread crumbs; refrigerate until well chilled.
2. For mascarpone: In small bowl, combine mascarpone with chopped rosemary and thyme; season with salt and pepper to taste. Refrigerate until well chilled.
3. For pesto: In food processor, combine basil, parsley, garlic and olive oil; puree for 30 seconds or until smooth. Season with salt and pepper to taste; refrigerate until ready to use.
4. For balsamic reduction: In small, heavy-bottomed stainless-steel saucepan, combine cider and balsamic vinegar. Place over medium heat and cook until reduced by half. Cool slightly, then taste the reduction, adjusting sugar or vinegar as needed. Refrigerate until ready to use.
5. For service, using a small, dull knife, spread mascarpone in center of four plates. Heat vegetable oil to 350 F. Quickly fry coated mozzarella for 30 seconds until golden; arrange over mascarpone. Arrange tomatoes on plate with mache. Dot plate with basil pesto and balsamic reduction; season with salt and pepper to taste.

Photo courtesy of Crave Brothers Farmstead Cheese