Friday, December 20, 2013

Paris Bistro Fresh Mozzarella and Roasted Vegetable Salad

Paris Bistro Fresh Mozzarella and Roasted Vegetable Salad
An amazing salad is just something I crave, like all the time.  Serve this with some nice crusty bread and I am one happy gal!  A French restaurant in Salt Lake City, the Paris Bistro, made a salad similar to this for a while.  Savoring theirs gave me the inspiration to create this salad at home for my family.  This is what I came up with.  C’est magnifique!  You could roast any variety of fresh seasonal vegetables for this salad, just arrange vegetables in groups around the fresh mozzarella for a beautiful presentation.  Serve this salad on a large platter with plenty of crusty bread.  Try serving it with Homemade Baguettes or the Herbed crusty bread, click here for the recipes...   

3 large beets
1 lb. mushrooms, halved
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
6 plum or 1 cup cherry tomatoes, quartered
1  lb. asparagus
1 small egg plant, sliced into 1/2 inch rounds
1 head of romaine, or favorite greens torn into bite sized pieces
handful of flat leaf parsley
1 large ball fresh mozzarella 

First roast the beets, you can do this in the morning or even a day ahead.  Wrap beets in foil and place on a baking sheet and roast at 425 for 1 hour.  Cool, peel and slice into wedges.  Roast remaining vegetables, except for the lettuce.  On baking sheet place mushrooms, peppers, tomatoes and asparagus and eggplant in their own individual piles.   Toss each group of vegetable with a little olive oil and sprinkle with salt and fresh ground pepper. Add a pinch or two of thyme or other herb blend.  Place in 425 degree oven for 15-20 minutes or until vegetables are tender.  Arrange lettuce on a large serving platter, place fresh mozzarella on top in the center of the platter. Arrange roasted vegetables together in groups around the mozzarella.  Drizzle the Balsamic Glaze over the top and serve with a crusty baguette. Garnish with some fresh Italian parsley or fresh basil if desired. Can be refrigerated until ready to serve or serve at room temperature.

Balsamic Glaze:

2 ½ tablespoons balsamic vinegar
¾ teaspoon honey
½ teaspoon salt
½ teaspoon pepper
3½ tablespoons olive oil

In small bowl whisk vinegar, honey, salt and pepper together.  Slowly drizzle in olive oil while whisking.  Drizzle over Fresh Mozzarella Salad with Roasted Vegetables.

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