Stacked Salad
Just stack tomatoes, some mozzarella cheese, basil and asparagus and drizzle with some balsamic vinaigrette. It seems so simple yet is so delicious and makes a beautiful presentation. Eating farm fresh food- that’s what it’s all about! This recipe makes 4 salads but you can easily cut it in half. It also utilizes 3 of the ingredients you’ll receive in your Just Farmed Box this week!

INGREDIENTS
• 3-4 medium red tomatoes
• 8 thick slices fresh mozzarella cheese
• 1 bunch of asparagus, lightly roasted, blanched or sautéed until cooked but still firm, and then cooled
• 1 bunch fresh basil, washed but not chopped
• Red Bibb Lettuce
• Balsamic Vinegar
• Olive Oil
• Salt and Pepper

DIRECTIONS
Take stem and top part of core out of tomatoes. Slice tomatoes into slices so you have 4 slices per salad. Slice fresh mozzarella into 2 thick slices per salad for a total of 8. Cut off rough bottom inch of asparagus. Cut remainder into 3 equal pieces. Roast, blanch or sauté asparagus pieces until cooked but still firm and bright green. Remove and cool. Layer, starting with tomato, mozzarella, basil, tomato, asparagus, tomato, mozzarella, basil and end with tomato. Cut in half like a sandwich and part ½ way. Drizzle with balsamic vinegar and olive oil. Sprinkle with salt and pepper. Surround outside of “sandwich” with chopped pieces of Red Bibb Lettuce.

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