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A Caprese salad that’s fit for swimsuit model





Caprese salad with crispy prosciutto, from a cookbook by swimsuit model Chrissy Teigen and styled by Sarah Abramsi. (AP Photo)

Caprese salad with crispy prosciutto, from a cookbook by swimsuit model Chrissy Teigen and styled by Sarah Abramsi. (AP Photo)

The Caprese salad of fresh mozzarella, basil and tomatoes is universally loved.

I personally make it all summer long and although I mix up the tomatoes based on what I can buy at the farmers’ market, it is virtually the same every time.

Since it is tomato season and we waited a long time for this moment, I looked for a new take on a summer favorite — and found it in “Cravings,” model Chrissy Teigen’s cookbook that she co-wrote with Gourmet magazine alumna Adeena Sussman.

Teigen adds a few new elements:

She uses burrata — fresh mozzarella with a creamy center — and cuts the tomatoes in different shapes and sizes, some slices, some wedges. She omits the traditional basil and adds arugula and delicious, crunchy prosciutto chips which take this Caprese from ordinary good to extraordinary great.

The prosciutto chips (she calls them crisps) are easy to prepare and make such a difference that I can’t believe that I never thought of baking thin slices of prosciutto into “chips.” You can substitute them in almost any recipe that calls for bacon. Once the prosciutto bakes and cools, it is crispy and crunchy, salty and addictive.

You’ll find this a welcome addition to an already popular summer recipe.

Caprese Salad With
Crispy Prosciutto
Adapted from “Cravings: Recipes for All the Food You Want to
Eat,” by Chrissy Teigen
Start to finish: 20 minutes
Serves 6
4 cups baby arugula
1 (8-ounce) ball burrata or
fresh mozzarella cheese
2 pounds assorted ripe tomatoes cut in a variety of shapes
(wedges, slices, chunks, etc.)
3 tablespoons best-quality
olive oil

1 tablespoon balsamic
vinegar
1-2 teaspoons kosher salt
1?2 teaspoon freshly
ground black pepper
6-12 prosciutto crisps
(recipe follows)

Scatter the arugula on
a serving platter and place
the cheese in the center. Arrange the tomatoes around
the cheese.
Cut a small opening in
the burrata/mozzarella ball
so you can see the center,
and then drizzle olive oil all
around the platter.

Drizzle balsamic vinegar
on the tomatoes and arugula. Season the entire salad
with the salt and pepper
and top with the prosciutto
crisps.

Prosciutto Crisps
Preheat the oven to 400F.
Line a baking sheet with
parchment paper.
Arrange the prosciutto in
a single layer on the baking
sheet. Bake until wrinkled
and slightly shrunken, 11
to 13 minutes. (It will crisp
as it cools.) Cool, eat whole
as a snack, or crumble and
use as a garnish for salads,

eggs, or anything that could
use crispness and ham. (For
me, that’s everything.)
Nutrition information
per serving: 245 calories;
158 calories from fat; 18 g fat
(7 g saturated; 0 g trans fats);
42 mg cholesterol; 862 mg
sodium; 8 g carbohydrate;
2 g fiber; 5 g sugar; 14 g
protein.
EDITOR’S NOTE: Elizabeth Karmel is a barbecue
and Southern foods expert.
She is the chef and pit master at online retailer CarolinaCueToGo. com and the
author of three books, including “Taming the Flame.”


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