Chef's Corner

  • Summer Tomatoe Salad with Italianno de Capri

    Posted by Administrator on March 19, 2012 in Salads

    Yields 4 Servings

        2 lbs. yellow pear tomatoes
        1/4 lb. grape tomatoes
        1 cup olive oil Stella Cadente's L'Autunno Blend
        1/2 cup White Vinegar
        4 tsp. Two Snooty Chefs Italianno de Capri
        8 leaves of fresh basil

        Wash all tomatoes and cut length wise.
        Make simple vinaigrette: 1/2 cup white vinegar
        1 cup olive oil
        4 tsp. Two Snooty Chefs Italianno de Capri
        Cut leaves of fresh basil *chiffonade cut.
        Mix well, served with grilled sliced Italian bread.

    Chiffonade cut is a classical French cut. Wash basil and dry, remove stems, place each leaf on top of each other, roll tight like rolling to make a cigar, then cut with knife as thin as possible cross-wise.

    See Two Snooty Chefs website for other great selections