Dec 12 Calabrese salad with Lemon & Orange Oil

Ingredients

• Lemon & Orange Oil

  • 1 lemon
  • 1 navel orange
  • 1/2 cup (125 mL) extra-virgin olive oil

• Calabrese Salad

  • Baby arugula
  • 2 large ripe tomatoes
  • 1 container bocconcini
  • 8 fresh basil leaves
  • 1 tsp (20 mL) good quality balsamic vinegar
  • Freshly cracked black pepper
  • Sea salt

Directions

Lemon & Orange Oil:
Using a vegetable peeler, remove wide strips of zest from the lemon and orange. Heat oil in a saucepan set over low heat. Add zest to oil and cook for 2 minutes, then remove pan from heat. Leave the zest in the oil to steep for 1 hour. Strain oil into a clean bottle with a resealable lid.

Calabrese Salad:
Place a small handful of baby arugula in the centre of each of 4 plates. Slice tomatoes and cheese into equally thick slices, roughly 1/4 inch thick. Arrange tomato, cheese and basil in an overlapping fashion on the plate; repeat. Drizzle with balsamic and 1 tsp (5 mL) of Lemon & Orange Oil. Season with salt and pepper. Repeat with remaining ingredients then serve immediately.

Serves 2

Credit: Miles Tatcher