Insalata Caprese

Also known as tomato mozzarella...one of my favorite things about being Italian is being able to claim this salad.  My French fiance is constantly asking for it but alas, tomatoes have not been in season.  I did spy with my little eye some ripe, red tomatoes at Shoppers over the weekend (of all places!), so I jumped at the chance to bring summer to my dinner table.  We served this as an appetizer for some grilled chicken and veggies...it was so refreshing!

Is there anything more perfect than this (measurements are according to your taste; there is no right or wrong way to do this but don't overdo it on the cheese or it becomes unhealthy very quickly!):

- A few slices of tomato (be generous here, tomatoes are good for you and very healthy!)
- 2-3 very thin slices of fresh mozzarella cheese (here's where we all go overboard...sigh)
- Chopped fresh basil (only use fresh and grow it yourself if you can...trust me on this one)
- A very light drizzle of olive oil
- A very light drizzle of aged balsamic vinegar
- Freshly cracked salt and pepper

Preparation:
- Slice tomatoes and mozzarella
- Chop or julienne fresh basil leaves (or leave whole, if you prefer)
- Alternate tomato, basil and mozzarella; drizzle with balsamic, olive oil, salt and pepper

This one was my plate- I didn't want to overpower the freshness of the tomatoes and basil by using olive oil and vinegar but everyone else dug right in!

I dare you to find someone who doesn't like this at a dinner party.

An awesome and lower-maintenance variation on this is to use tiny mozzarella balls or even cubed mozzarella with grape tomatoes.  It can be mixed in advance with olive oil, vinegar and basil for a delicious salad to bring to cookouts!

*Side note: I buy basil plants and keep them in my kitchen for whenever I'm dreaming of Italian food...which is several times per week.  Try it at home- all you have to do is water it a few times per week 

French Salad

Iceberg lettuce has been a favorite of mine since I was a kid.  Seriously, one of my guilty pleasures is getting an Italian salad from one of those pizza joints with extra shredded pizza cheese on top.  Then I inhale the whole thing.  Don't judge.

Ordinarily, I can be found picking out all of the "goodies" from a salad, leaving a heap of healthy green lettuce behind.  That is, until I tried this delicious salad, consisting of only lettuce and a simple, tangy vinaigrette.

When visiting France over the holidays, I was introduced to this simple and delicious concoction.  It's been on the menu a lot since then and will be for a long time to come.

The ingredient list for the dressing calls for "soup spoons" as measurements.  That's what our French grandma uses.  It's basically a large tablespoon but as long as you keep the proportions similar to the ones below, it will be delicious.

Ingredients:
1 package of washed baby romaine (you can use any leaf or mixed lettuce here, as well)
1 shallot, minced
1/2 soup spoon Dijon mustard
3 soup spoons white vinegar (they use "alcohol vinegar" in France but I can't find that here, so white works just fine)
1 1/2 soup spoons extra virgin olive oil
Freshly cracked salt and pepper to taste


Preparation:

- Wash, dry and spin lettuce (hint: if the lettuce is wet at all, the dressing won't stick!); set aside

- Mince Shallot into the same bowl that you plan to use to serve the salad

- Add Dijon mustard; stir
- Whisk in vinegar, then olive oil
- Add salt and pepper to taste (do not skip this step; the seasoning is important!)
- Add lettuce to bowl and toss very well to incorporate dressing

Seriously, it's that easy.

I served the salad this particular night with a Spanish Frittata but it adds a refreshing balance to any brunch, lunch or dinner!