Wolfgangs Salad Tasting Plate Mozzarella Tomato Salad Recipes

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WOLFGANG'S SALAD TASTING PLATE: ROASTED BEET NAPOLEON



Wolfgang's Salad Tasting Plate: Roasted Beet Napoleon image

Provided by Food Network

Categories     appetizer

Time 3h11m

Yield 2 servings

Number Of Ingredients 31

1 1/2 pounds large yellow or red beets, washed and trimmed
1/2 cup rice wine vinegar
1/2 cup granulated sugar
1 tablespoon extra-virgin olive oil
1/2 recipe Herbed Goat Cheese, recipe follows, cut into 8 round slices
1 to 1 1/2 cups mixed baby lettuces, washed and dried
1/4 cup Spago House Dressing, recipe follows
1/4 cup Citrus Hazelnut Vinaigrette, recipe follows
1 ounce toasted hazelnuts, recipe follows, coarsely chopped
2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper
1 1/2 cups fresh orange juice
1 shallot, peeled and minced
1 teaspoon minced fresh thyme leaves
2 tablespoons balsamic vinegar
1/2 teaspoon orange zest
1/3 cup hazelnut oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 cup hazelnuts

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the beets in a small roasting pan and pour in enough cold water to reach about 1/4 of the way up the sides of the beets. Cover the pan with foil, and roast the beets until they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness, gently insert a bamboo skewer into a beet. The skewer should slide through easily. Remove the beets from the pan, allow to cool, and then peel.
  • Cut each beet into 1/4-inch-thick round slices. Cut each slice with a 3-inch round cookie cutter. (You will need 10 rounds). Cut trimmings into 1/4-inch dice and reserve 1/2 cup for garnish.
  • In a saute pan, bring vinegar and sugar to a boil. Lower to a simmer and poach beets 1 minute on each side. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed.
  • When ready to assemble, heat the olive oil in a small saute pan. Arrange the slices of Herbed Goat Cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly, or the cheese will melt.
  • To assemble the napoleons, place 1 of the beet rounds on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then another beet round, a second slice of cheese, another beet round, a third slice of cheese, and a beet round. (Continue until you have 5 layers of beets and 4 layers of cheese.) Carefully cut through layers, dividing into 3 wedges. Repeat with the remaining beets and cheese.
  • To serve, arrange 3 of the wedges, pointed ends facing out, in a circle in the center of each plate. Toss the baby lettuces with the Spago House Dressing and mound half of the lettuces on top of each arranged napoleon. Drizzle 1/2 of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle toasted nuts and reserved diced beets on top of drizzled vinaigrette. Serve immediately.
  • Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
  • 1 (7 or 8-ounce) log
  • Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
  • In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
  • 1 1/4 cups
  • Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
  • In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
  • In a medium bowl, combine orange juice, shallot, thyme, vinegar, and orange zest.
  • Slowly whisk in both oils until thick and emulsified. Season with salt and pepper. Refrigerate until needed.
  • 1 1/3 cups
  • Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000
  • Preheat the oven to 350 degrees F. Arrange the hazelnuts on a medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This can be done in a toaster oven). Remove to a clean towel and rub to remove as much of the skin as possible. Chop coarsely and use when needed.

MOZZARELLA TOMATO SALAD



Mozzarella Tomato Salad image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 small servings or 2 larger s

Number Of Ingredients 7

2 medium to small vine-ripened tomatoes, sliced to 1/4-inch thickness
1 small ball bufula mozzarella (approximately 4 ounces), drained and sliced to 1/4-inch slices
Salt
Black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chiffonade basil

Steps:

  • Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with basil chiffonade.

MOZZARELLA TOMATO SALAD



Mozzarella Tomato Salad image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 small servings or 2 larger servings

Number Of Ingredients 32

2 medium to small vine-ripened tomatoes
1 small ball bufula mozzarella (approximately 4 ounces)
Salt
Black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chiffonade basil
Black and Green Olive Tapenade with Crostini, recipe follows
Roasted Beet napoleon, see recipe file
Chino Chopped Vegetable Salad, see recipe file
Crostini, recipe follows
1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil
2 slices bread, preferably sourdough
Extra virgin olive oil
1/2 garlic clove
12 medium Roma tomatoes (2 pounds)
1/2 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Steps:

  • Slice the tomatoes into 1/4 inch thickness. Drain cheese of any excess water and slice into 1/4-inch slices. Set aside. Chiffonade basil. Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with the basil. Serve with crostini, Roasted Beet Napoleon and Chino Chopped Vegetable Salad.
  • In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
  • Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese (recipe follows) and top with 1 teaspoon Black and Green Olive Tapenade.
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.

WOLFGANG'S SALAD TASTING PLATE: BLACK AND GREEN OLIVE TAPENADE



Wolfgang's Salad Tasting Plate: Black and Green Olive Tapenade image

Provided by Food Network

Time 2h15m

Yield 1 heaping cup

Number Of Ingredients 28

1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Crostini, recipe follows
12 medium Roma tomatoes (2 pounds)
1/2 cup extra-virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 slices bread, preferably sourdough
Extra-virgin olive oil
1/2 garlic clove
Herbed Goat Cheese, recipe follows
2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese

Steps:

  • In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini.
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
  • Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese.
  • Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

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