Mozzarella and Tomato Salad

Mozzarella and Tomato Salad

Ingredients:
230 grams (8 ounces) fresh mozzarella, cut into chunks
230 grams (8 ounces) ripe tomato, cut into chunks
40 grams (¼ cup) extra-virgin olive oil
4 grams (½ teaspoon) coarse sea salt

Directions:
Freshly ground black pepper
10 fresh basil leaves
Lightly toss the mozzarella and tomato together. Arrange on 4 plates, drizzle with oil,
and sprinkle with salt and pepper. Tear the basil leaves over the top and serve.
Poached Artichoke Salad
poached artichoke salad
SERVES 4 • I serve this salad regularly at the restaurant, and I think part of what
makes it so popular is that it’s so beautiful. The poached artichokes, the same ones that
are on my Shiitake with Walnut Puree Pie, are a touch exotic. But even better, when I
composed this salad in my mind, I knew the flavors would work wonderfully even
before I tasted it. And they do.
60 grams (about 2 ounces) arugula
Double batch of Poached Artichokes