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Salad Thinnings with Fresh Mozzarella<\/p>\nSalad Thinnings with Fresh Mozzarella<\/p>\n
<\/p>\n
1 T. sugar<\/p>\n
1\/2 tsp. salt<\/p>\n
1\/4 cup (60 mi) sherry vinegar<\/p>\n
1 medium beet, peeled and sliced thinly into rounds<\/p>\n
1 (9-ounce\/260-g) ball buffalo mozzarella, sliced thickly<\/p>\n
A handful of salad leaf thinnings, roots sniped off, stems and leaves intact<\/p>\n
Excellent extra-virgin olive oil<\/p>\n
Freshly ground black pepper<\/p>\n
<\/p>\n
In a small bowl, dissolve the sugar and salt in die vinegar Add the beet slices. Leave the beets to marinate for 30 minutes, turning them once or twice, for an instant pickle. Drain the brine from the beets.\u00a0 On two small plates, alternate slices of pickled beet and mozzarella Top with the salad leaf thinnings. Drizzle some olive oil across the top and finish with a quick grinding of black pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Salad Thinnings with Fresh Mozzarella 1 T. sugar 1\/2 tsp. salt 1\/4 cup (60 mi) sherry vinegar 1 medium beet, peeled and sliced thinly into rounds 1 (9-ounce\/260-g) ball buffalo mozzarella, sliced thickly A handful of salad leaf thinnings, roots sniped off, stems and leaves intact Excellent extra-virgin olive oil Freshly ground black pepper In a small bowl, dissolve the sugar and salt in die vinegar Add the beet slices. Leave the beets to marinate for 30 minutes,…<\/p>\n