Hi, my name is Kate, and I have a problem. I buy produce that I have no idea how to use.
We’ve all done this, right? Something will look irresistible — a purple bell pepper, for example, or an Asian pear — and you take it home, only to have it sit on your counter and rot while you rack your brain trying to think of something to do with this wonderful specimen.
I have done this too many times with figs to count. I don’t love the texture when I just eat fresh ones plain, so I needed to come up with some way to capture the lusciousness of the pint of black figs I brought home from the grocery store. This salad was the answer.
Nothing says summer like a Caprese salad. I know, I have talked about my love of the tomato-mozzarella-basil combo a number of times already on this blog, once with my Caprese stuffed mushrooms and once with my risotto Caprese. But now that tomatoes are in season and I’m getting heirlooms from the grocery store, it’s time to revisit this classic.
Here’s the thing: if you try to make a Caprese a meal, you might end up unsatisfied. It’s delicious, but there’s not a whole lot of protein there. Thankfully, adding a little prosciutto to the mix alleviates that, making a yummy summer salad with some staying power.
It’s not the season for Caprese salad. There are no good tomatoes out, I am pretty sure basil’s not in season, and who even knows about mushrooms. In Idaho, the local greens are just starting to come out in the stores, thanks to our geothermal greenhouses, but everything else is kind of…well. The tomatoes are still a little faded.
My body didn’t care this week, though. It was craving Caprese salad. Well, actually, it was craving pizza, and while I sometimes indulge, I was not going to this week. Instead, I heavily modified Foodie Crush’s recipe for Pizza-Stuffed Mushrooms and called it a day. Continue reading