Iceberg Babies® Rosettes Caprese

YIELD

8 servings

INGREDIENTS

  • 8 Garden Hearts® Iceberg Babies®
  • 8 six-ounce balls offresh buffalo mozzarella
  • 6 Brandywine tomatoes
  • or other firm, fleshy red tomato variety
  • 2 bunches fresh basil leaves
  • basil leaf crowns
  • 32 caper berries

DRESSING

  • 2 cup extra virgin olive oil
  • 1 cup aged balsamic vinegar
  • 1 tbsp fresh marjoram, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh oregano, finely chopped
  • salt and fresh, coarsely ground black pepper to taste

METHOD

  1. Rinse Iceberg Babies® under cold water and allow to drip-dry completely.
  2. Cut off the bottom (stem side) of each head and slice into quarter-inch rosettes.
  3. Slice mozzarella into quarter-inch slices. Wash tomatoes and cut into quarter-inch slices.
  4. Wash basil and remove stems; reserve crown for garnish.
  5. To assemble, place one Iceberg Babies® rosette at the far edge of the plate, followed by a slide of tomato, and a slice of fresh buffalo mozzarella. Repeat and finish off with a rosette. Drizzle generously with dressing.
  6. Garnish with caper berries and a basil leaf crown.

Chef Beat Giger

Recipe by:

CEC, AAC, Corporate Chef Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."