Somewhere in New Jersey, there is an italian restaurant called Cassie's that has an amazing Sicilian salad. When I first saw the list of ingredients, I had no idea it would be so so good and satisfying. The roasted red peppers make each bite a little sweet, the mozzarella is soft and creamy, and the anchovies make each bite flavorful and briny. I made this for dinner the other night and promptly helped myself to a second serving. The best part is, it's all about the ingredients, and unlike a lot of fresh salad fixings, they last a long time in the refrigerator, so stock up and eat often.
First, you will need:
- fresh mesclun mix
- good balsamic vinegar (I've found that the better the balsamic, the less olive oil you have to use. I got an aged balsamic a little while ago and used a little drizzle to coat all the leaves. It makes a difference!)
- olive oil (optional)
Toss to coat. Then add your fixings, which you can add in whatever proportions you prefer:
- fresh mozzarella, cubed or sliced
- sliced roasted red peppers
- anchovies (haters can omit this, but I really think it makes this salad!)
Note that the capers, anchovies, olives are pretty briny, so keep this in mind when adding to your salad. Buon Appetito.