Today I want to talk about one of my favorite non-fish
foods, caprese salad. Traditionally a
summery salad featuring in-season tomatoes, this treat has a couple variations
appropriate for fall and winter. First,
I love to make the salad heartier by adding broiled or grilled shrimp. This is a great stand-by healthful choice for
Italian restaurants as well. A couple
days ago I ordered it for lunch even though it wasn’t on the menu – no
problem. The second twist, once tomato
season is truly kaput, is to use roasted
plum tomatoes and pesto. The star
ingredient of buffalo mozzarella stays the same.