Vanilla Caprese Fantasia

This dish uses vanilla paste for a twist on an old favorite along with the nectarine, but it is worth having a jar of the paste around as it makes a great “secret ingredient” to have around. Try it as part of a rub for pork tenderloin with a coffee sauce, or use it with shellfish such as shrimp, scallops, and lobster.

INGREDIENTS:

1 teaspoon vanilla paste*

1 tablespoon grapeseed oil

2 cups heirloom tomatoes

6 ounces fresh Bufalo mozzarella

1/3–1/2 cup New Natives micro greens (or comparable mixed micro greens)

5-6 smaller and very tender basil leaves, cut into fine chiffonade with a super sharp thin bladed knife

1 tablespoon fruity extra virgin olive oil

1 large pinch of Maldon salt or other large flake salt

Fresh ground pepper to taste

1 firm sweet nectarine

METHOD:

Use a small vitamin mixer if you have one to blend the vanilla paste and oil. Otherwise use a fork. Mix well.

Cut tomatoes into ½” dice, removing seeds and very wet bits-OR-use a very sharp knife to cut “filets” (see recipe on site) from the outside of the tomato, then cut into ½” squares. Drizzle lightly with the vanilla oil and toss lightly.

Use fingers to shred cheese along the grain into pieces around the size of the tomatoes. Drizzle with the olive oil, tossing to coat evenly.

Use the sharpest knife you have to shave thin slices from the nectarine.

Toss tomatoes and cheese together. Add the sprouts and gently toss to mix in.

Very gently, mix in ½ the nectarine slices. Swirl in the bowl to “dress” everything, and taste for balance. You might want to drizzle in a little more of the vanilla oil.

Put salad into chilled individual serving bowls, making sure nectarines are evenly distributed, then sprinkle the rest of the nectarine over the salads. Lightly scatter evenly with the basil shreds.

Sprinkle lightly with fresh pepper and salt.

Serve right away.

Chef’s Notes and Tips:

*Vanilla paste is just that-a paste made of vanilla, sometimes with sugar and/or oil. I like our local Vanilla Company product a lot, and that is what I use for this recipe.

If you don’t have nectarines, peaches or apricots can be used.

Serves: 4

Source: Chef Andrew E Cohen