EVENTS & PRESS
CHEF OF THE MONTH
September 2, 2014
Chicago Cut Steakhouse Tomato Burrata Salad
1 Vine Ripened Beefsteak Tomato, sliced into 1/2 inch rounds
1 Piece of Di Stefano Burrata Cheese cut in half
2 Whole Fresh Basil Leaves
Kosher Salt and Fresh Black Pepper.
1/4 Cup of Fresh Baby Arugula
1 Ounce of High Quality Extra Virgin Olive Oil
1 Ounce of 20 year aged Balsamic Vinegar
Organic Micro Greens to Garnish
Lay out the Sliced tomatoes individually and season with salt and pepper
Next put one basil leaf on the bottom tomato and top with half of the Di Stefano Burrata
Repeat the layer one more time and then put the last tomato on top.
On an 8 inch round plate, place the baby arugula in the center of the plate.
Place the beautifully stacked tomato and burrata on top of that.
Dress the plate with the extra virgin olive oil and 20 year balsamic
Finally place a small amount of micro greens on top of the tomato as Garnish
tomato burrata salad
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chef of the month