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Special Summer Salad

Ruth’s Chris Steak House’s Executive Chef Vernell Gibson shares Ruth’s Fresh Mozzarella & Heirloom Tomato Salad

JEFFERY JOHNSTON

Ruth’s Fresh Mozzarella & Heirloom Tomato Salad
 

2-3    small Heirloom tomatoes

1    teaspoon balsamic glaze

2    ounces fresh mozzarella

½    teaspoon extra virgin olive oil

1    Tablespoon balsamic dressing
      *see recipe below

1    Tablespoon freshly chopped basil

      Salt & freshly ground black pepper to taste
 

Directions
Remove core from tomatoes and cut into bite-sized pieces. Cut fresh mozzarella into similar bite-sized pieces.

Place tomatoes in mixing bowl with balsamic dressing and stir to coat. Pour tomatoes with dressing onto serving plate or bowl. Top with fresh mozzarella pieces.

Top plate or bowl with balsamic glaze olive oil. Sprinkle with freshly chopped basil. Season to taste with salt and freshly ground black pepper.


Balsamic Dressing
 

½     cup extra virgin olive oil

½    cup balsamic vinegar

1     teaspoon black pepper

2 ½    teaspoons sea salt

1    Tablespoon Sugar in the Raw
 

Directions
Measure out ingredients and mix together. Store refrigerated for up to one week.
 


 

 



Ruth’s Chris Steak House

525 Fulton St.
at the Harrah’s Hotel
587-7099
3633 Veterans Blvd., Metairie
888-3600
RuthsChris.com

 

 

 

 

 

 

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