Heirloom Caprese Salad

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    Heirloom Caprese Salad
    Heirloom Caprese Salad

    Heirloom Caprese Salad is an old Italian Capri classic. Served as a ‘side’ at Middle Beach Lodge. This salad has its own beauty in simplicity. An ultimate showcase for a perfectly ripe tomato. This recipe also accompanies conventional hybrid tomatoes. This incredible Middle Beach ‘get away’ and ‘gem’ only minutes away from Tofino, on the wild Pacific North West. Now also a great hike from secluded Middle Beach…it used to be that through the resort was the only access, and that meant a long walk to Tofino by the highway. Now all those healthy attributes, including enough overall movement throughout the day, along breath taking and exciting trails there for the first step! Village break with nutrient rich coffee at Dwaine’s mid village!

    BUT Middle Beach under tutelage of Dominic …..uses heirlooms whenever possible, consequently the Middle Beach Heirloom Caprese Salad with varied colour, unique taste, brings this dish to a new level.

    Dominic’s …. Dominic Maltais….sister of Maija Maltais, who crusaded back as Head Chef…now presiding over culinary excellence at the Lodge… has passion for heirloom tomatoes. In the past she was lucky enough to access very old strains from the South of France. If you live on the West Coast, the best choice seems to be the ‘Noir’ from Russia, or otherwise known as the ‘Black Prince’. No connection to the British ‘Harry’ Black Prince! And unlike ‘Harry’ is incredibly ‘sweet’…but also productive and resistant to cooler temperatures. Whenever this salad is made at Middle Beach lodge, they use Himalayan salt, as more flavor, less sodium, and packed with rare nutrient elements. If anyone has lactose intolerance, just substitute the bocconcini with 1/4 inch thick slices of smoked tofu. Middle Beach is not ‘big’ on conventional tofu and advocate smoked tofu, which is firmer than regular, with a delicate, pleasant flavor that combines well with fresh tomatoes. Heirloom Caprese: 4 Heirloom tomatoes, 1/4 inch thick slices; 1 pound of bocconcini, 1/4 inch thick slices; 20 leaves fresh basil; Balsamic glaze, for drizzling; Himalayan salt; Freshly cracked pepper.

    On large serving platter, or four plates, place the tomatoes, bocconcini and basil leaves, alternating each one, either vertically or display like. Drizzle with balsamic glaze, to taste. Season with Himalayan salt and pepper. Heirloom Caprese Salad!

    James forward for release as new…consequence immobility on top paragraph towards end when discussing overall continual movement. and video at end of Lodge. have changed from llifestyle to Featured.