Cupid's Caprese Side Salad
with Serrano Ham and Pesto
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Medium Tomato
32 grams
Pesto
(Contains: Milk)
15 grams
Pine Nuts
1 ball(s)
Mozzarella**
(Contains: Milk)
3 slice(s)
Serrano Ham**
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Utensils
Instructions
a) Thinly slice the tomatoes.
b) In a medium bowl, combine the pesto and olive oil (see pantry for amount), then add the tomatoes and toss to coat. Set aside for now.
c) Heat a small frying pan on medium-high heat (no oil). Add the pine nuts and dry-fry for 2-3 mins, until toasted. Watch closely so they don't burn.
a) Drain and chop the mozzarella into 1cm slices. Carefully cut each slice into a heart shape and set aside for now. Cut the extra pieces of mozzarella into small pieces and mix through the tomatoes.
b) Chop each serrano slice in half lengthways, then layer 2 halves end to end. TIP: For a more realistic rose, when cutting your serrano in half, make a wavy cut. These will be your rose petals.
c) Loosely roll up the serrano strip, then place it upright. Fan out the layers of serrano to resemble a rose.
a) Lay your pesto tomato slices over the base of your serving plate, letting them overlap slightly. Drizzle over the balsamic glaze.
b) Place the mozzarella hearts and serrano roses on top of your tomatoes.
c) Sprinkle over the pinenuts to finish.
Enjoy!
