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Author Notes: I can't leave caprese alone. Enter proscuitto. Last week I also had fresh tiny Brussels sprouts from the farmer's market in St. Paul. I love to pan roast them with huge, wide slivers of parmesan that crisp up into chips. While caprese isn't always quite enough for a meal, it's plenty with the sprouts. —Alyce Morgan
- 4 tablespoons Extra virgin olive oil, divided
- Kosher salt, Fresh ground pepper, crushed red pepper
- 2 cups Small Brussels sprouts, trimmed (if large, cut in half)
- 1/2 cup Shaved slices Parmesan cheese (use potato peeler)
- 3 cups Salad greens, your choice
- 8 ounces Fresh mozzarella, sliced thinly
- 2 Large tomatoes, sliced, salted and peppered
- 1/2 cup Fresh basil leaves
- 8 ounces Proscuitto, thinly sliced
- Juice of one lemon
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-low heat with a generous pinch each of kosher salt, black pepper, and crushed red pepper. Add Brussels sprouts and let cook about ten minutes, stirring, until beginning to brown and soften. Add Parmesan slices, taking care to get them to the bottom of the pan rather than on top of the sprouts. Continue cooking without stirring until sprouts are toasty and tender and the cheese has formed crispy chips.
- Meantime, spread salad greens around perimeter of a large platter. Creating a second circle within the greens, layer mozzarella, tomatoes, basil leaves, and Proscuitto overlapping and alternating. When sprouts are done (quite brown), place them in the center and surround them with the Parmesan chips.
- Drizzle entire salad with the juice of the lemon and the other two tablespoons of olive oil. Sprinkle salt and pepper over all. Serve while sprouts are warm and the caprese salad is at room temperature. Cook's Note: If you'd like to use the more traditional Balsamic vinegar and olive oil, it would also be lovely. I preferred the fresher lemon vinaigrette over the ripe tomatoes.
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