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Grilled Asparagus Mozzarella Salad
Sonoma Modern American
Grilled Asparagus Mozzarella Salad
Red pepper tapioca pearls
Serves 8
Mozzarella
1 # fresh mozzarella sliced into 16 slices
¼ cup balsamic vinegar reduced by ½
course sea salt to sprinkle
Lay mozzarella slices on a plate. Drizzle with balsamic and sprinkle with salt. Divide salad on top.
Asparagus Salad
¼ red onion sliced thin
24 spears local asparagus blanched and grilled
1 T extra virgin olive oil
1 tsp white balsamic vinegar
Grill asparagus when ready to serve. Cut in three and toss with other ingredients. Place directly on top of the cheese.
Tapioca Pearls
This will sound difficult but is very easy to do. You will need a make-up squirt tube.
3 red peppers juiced in a juicer or puree in a blender with a little water.
Agar agar
3 cups in expensive vegetable oil Pour into a metal bowl and place in the refrigerator over night.
Reduce juice by ½. Cool. Measure the pepper juice in cups. Return to the pot. Add 1 tsp agar agar to each ½ cup of liquid. Example ¼ liquid add ½ tsp. Bring liquid and agar to a boil. Place in a squirt tube. Place oil over an ice bath. Squeeze drops of pepper juice in the oil from 4 inches above. Utilize the entire surface of the oil. The pearls will form in the oil. When tube is empty strain oil to remove pearls. Store in enough extra virgin olive oil just to cover. Sprinkle them over the salad and mozzarella. This can be done with a variety of liquids. Serve and enjoy!!!!!
