Modern Caprese Salad with Burrata, Proscuitto and Basil Pesto
Servings: 1 serving
Ingredients
Layer as follows:
- 2-3 slices thinly sliced English cucumber about 1/4 cucumber
- Arugula dressed with 1 Tbsp olive oil and 1 tsp lemon juice
- Heirloom tomatoes thinly sliced and lightly sprinkled with kosher salt
- 2-3 slices prosciutto
- 1 ball of burrata cheese fresh mozzarella with a creamy middle
- Top with fresh basil pesto see recipe below
Basil Pesto:
- 1 cup fresh basil stems removed
- 2 cloves of garlic minced
- ½ tsp kosher salt
- 1/8 tsp black pepper
- ½ Tbsp lemon juice
- ¼ cup nuts of choice I like to use pine nuts or slivered almonds; ensure nuts are unsalted and can be roasted
- 1/3 cup to ½ cup olive oil
- ¼ cup grated Parmesan cheese
Instructions
- Blend all ingredients in blender or Cuisinart to make basil pesto. Dress on top of layered salad.
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