Classic Caprese Salad
- 3 ripe beefsteak tomatoes
- 12 ounces fresh mozzarella
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- Handful of fresh basil leaves, chopped fine
- Slice the tomatoes as thinly as possible, then slice the mozzarella into as many slices as you have tomato slices. You many need to cut some of the mozzarella slices in half to make the numbers work out.
- Arrange the tomatoes and cheese on a platter – alternating tomato and cheese slices
- Sprinkle salt over the tomatoes and cheese; allow to sit for at least 10 minutes
- Drizzle olive oil over the salad
- Top with chopped basil and serve with crusty bread
Jeff Hertzberg’s No Knead Artisan BreadIngredients
- 1 ½ tablespoons yeast
- 1 ½ tablespoons kosher salt
- 6 ½ cups unbleached, all-purpose flour, more for dusting dough
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Copyright 2020, Larson MacDowell Enterprises LLC