Do I really need a recipe for Tomato and Basil Salad (also known as Carprese salad)? No. I do not.
What I always *do* need, though, is the recipe for salad dressing. No matter how many times I’ve made it, I seem to have some sort of mental block when it comes to the ratio of oil to vinegar. I can never remember it. (Note to self: it’s a 3-to-1 ratio).
I’m cautiously optimistic, however, that after a month of eating salad (and making its dressing) out of “Happy Salads”, that I will remember the ratio in the future. We’ll see.
Needless to say, when I brought this out to the table, Tim asked, “Do you really need a recipe for this salad?” To be fair, it’s one of three recipes on a page called, “3 Ways With Mozzarella,” an effort I can definitely get behind.
For the record, the dressing for this Caprese Salad was 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, 1 small shallot finely diced, and a 1/2 clove of garlic, crushed to a paste. It was good and would work on a number of salads, not just this one.
So you could argue that a recipe for tomato-mozzeralla-basil salad with dressing is a bit superfluous. But if this book is going to cover all the bases for Happy Salads, surely this would be one of them. It’s always a hit.
Would eat again.