This salad simple to make but it looks very impressive, colorful, and flavourful.
15m 4-6 servings 200cals
8 ounces Mascarpone cheese, room temperature
1 lemon zest
Pinch salt and freshly ground black pepper
2 fresh Heirloom tomatoes, sliced 1/2 to 3/4-inch thick
1 cup chopped toasted pecan, for garnish
3/4 cup fresh mint
3/4 cup fresh basil
1 cup olive oil
For the Filling: Combine the Mascarpone cheese and lemon zest in a medium bowl. Using an electric mixer, whip together the cheese and the lemon zest. Season with salt and pepper. Set aside.
For the Herb Oil: Combine the herbs in a food processor and pulse to chop the herbs. With the machine running, add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.
To serve: Using a serrated knife, cut the tomatoes. Top each tomato with a spoonful of the Mascarpone cheese mixture. Place a few tomatoes on a serving plate, drizzle with herb oil, and sprinkle with pecan. Serve.
TO HELP YOU WITH THIS RECIPE
Chef Maryam Ghargharechi
Proud mom, wife, and red seal chef with a passion!
Member of WACS, CCFCC, and BC Chefs' Association.