Even though citrus fruits are at their peak during the winter months, clementines are in our fridge year round. I keep them on hand as they are perfectly-sized, sweet & juicy, portable snacks. But clementines are more that just a quick bite of goodness.
Caprese is traditionally a hallmark of Summer, but with the addition of citrus, it becomes a colorful and seasonal winter starter dish. In this appetizer, sliced clementines brighten up the hothouse tomatoes and fresh mozzarella with a pop of sweetness. Sherry vinegar and olive oil replaces the balsamic vinegar reduction of a typical caprese for a lighter and fresher taste to the salad. This is fast & easy and oh, so delicious!
Winter Caprese Salad
Winter Caprese Salad (adapted from marthastewart.com) Time Required: 15 minutes, Makes: 2 salad servings or 4 appetizer servings
Ingredients:
- 2 clementines, peeled and sliced
- 2 hothouse tomatoes, such as Campari, sliced
- 4 ounces fresh mozzarella, sliced
- kosher salt and freshly ground pepper
- 1 teaspoon sherry vinegar
- 2 teaspoons extra-virgin olive oil
- chopped fresh chives
Directions:
On a large plate, layer slices of clementine, tomato, and mozzarella.
Cut and layer the tomato with the clementine and mozzarella.
Season with salt and pepper, then drizzle the arrangement with the vinegar then with the oil. Sprinkle the salad with the chopped chives and serve.
So flavorful & delicious!
For more servings use 1 clementine, 1 tomato, 2 ounces mozzarella, 1/2 teaspoon sherry vinegar, and 1 teaspoon extra virgin olive oil for each additional salad or 2 appetizers.
Bright & seasonal! ~Linda
Winter Caprese Salad (adapted from marthastewart.com) Time Required: 15 minutes, Makes: 2 salad servings or 4 appetizer servings
Ingredients:
- 2 clementines, peeled and sliced
- 2 hothouse tomatoes, such as Campari, sliced
- 4 ounces fresh mozzarella, sliced
- kosher salt and freshly ground pepper
- 1 teaspoon sherry vinegar
- 2 teaspoons extra-virgin olive oil
- chopped fresh chives
Directions:
On a large plate, layer slices of clementine, tomato, and mozzarella. Season with salt and pepper, then drizzle the arrangement with the vinegar then with the oil. Sprinkle the salad with the chopped chives and serve.
For more servings use 1 clementine, 1 tomato, 2 ounces mozzarella, 1/2 teaspoon sherry vinegar, and 1 teaspoon extra virgin olive oil for each additional salad or 2 appetizers.