Lahaina Grill Caprese Salad

 

 

After our trip to Hawaii, I’ve been dying to relive whatever portion of the trip I can while at home. We ate at this amazing restaurant while in Maui called Lahaina Grill. Here is their website. They were so accommodating with my gluten allergy and fully understood how to modify things to make them gluten free. So last night, I decided to make this again.
I think what makes it so great is the white truffle oil. It adds a whole new delicious dimension to caprese salad that I wouldn’t have thought of.
A couple of notes about the recipe: I’ve tried peeling and not peeling the tomatoes, and although I can taste the difference, I don’t know if it’s worth the time and effort to peel the tomatoes Make sure you get tomatoes (preferably organic) on the vine. They retain their flavor so much better, so this is really important.

On to the RECIPE:

 

Bufala Tomato Salad
(serves 4)

Ingredients:
4 Hana Tomatoes, with stem, peeled (tomatoes on the vine are fine)
8 oz. Mozzarella Di Bufala (Buffalo Mozzarella)
4 Basil Leaves (I use more than this, probably around 10)
1 Tbsp. Shallots Shaved(I hate shallots, so I don’t use them, and it tastes great)
2 Tbsp. Olive Oil
1 tsp. Chive Oil
2 tsp. Truffle Oil
1 tsp. Truffle Vinegar (I have substituted balsamic vinegar and it tastes great)
Salt & Pepper (to taste)

Method:
Peel tomato and season with salt and pepper

Place in bowl with olive oil and shallots and marinate, refrigerate for one hour Slice mozzarella and marinate in olive oil, basil, salt and pepper
 

Slice bottom of tomato so it will rest flat on the plate, and then slice tomato in thirds.
Alternate tomato and cheese

Top with shaved shallot, truffle oil, truffle vinegar and chive oil Garnish with basil leaf ENJOY! :)


Kale Salad with Nuts, Parmesan, and Cranberry

 

 

 

I had THE BEST SALAD OF MY LIFE at the Forge in Miami a few weeks ago, so I had to immediately go home and try to recreate it. Below is what I came up with by desperately searching online for the exact recipe. I have to admit….It’s not as good as the one I had there, but it is really good. There’s something amazing about putting Kale in the food processor. It really tenderizes it, and then with the lemon, it’s perfect! Anyway, here’s the recipe:

Ingredients

serves 4-6

  1. 1 large bunch kalewell rinsed
  2. 1/2 cup currants
  3. 1/3 cup pine nuts, toasted
  4. 1/4 cup freshly squeezed lemon juice
  5. 1/4 cup extra virgin olive oil (Try to find one that doesn't taste too "olive-oily"
  6. 1/4 cup parmesan cheese, preferably freshly and finely grated
  7. 1/2 tsp minced garlic salt and pepper
  8. Remove kale from stems and pulse in food processor until chopped. (you don't want to pulverized but you want a fairly fine chop.)
  9. Whisk together lemon juice, olive oil, parmesan, garlic, and salt and pepper to taste in a small bowl.
  10. In a large bowl, add chopped kale, currants and pine nuts.
  11. Add dressing a little at a time and toss well.
  12. Continue with dressing until desired consistency is reached. You want the kale to be coated but not swimming in the dressing.
  13. Let sit for 5-10 minutes and serve.
  14. Top with additional grated parmesan, if desired.


This is the food processor I used. It was pretty cheap, but mine was way to small for this recipe. I had to do so many batches of kale that I almost went nuts. Go bigger if you haven’t already purchased a food processor

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