This is the official recipe testing site for the forthcoming Southern Vegetarian Cookbook from the creators of The Chubby Vegetarian blog.
Testers, we want to know everything, so please be thorough. Have a pen and paper out when you cook and make notes about the difficulty of each recipe, its accuracy, and any notes about disambiguation. Type your comments into the comments section below the recipe you are testing.
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Thursday, January 19, 2012
Caprese Salad in a Jar
I brought home the ingredients for caprese salad; of course, we just couldn't leave well enough alone. This salad-in-jars recipe is basic, but the results are pretty and fun; may the ridiculous appeal of serving all sorts of food in jars live on this summer for many salads to come.
Caprese Salad in a Jar (serves 4)
Special equipment: 4 medium wide-mouth jars
Tear larger basil leaves and leave the smaller ones whole, One ingredient at a time, layer first the arugula then the 2 basils, tomatoes, and bocconcini in 4 jars. Set open jars in the fridge to chill. Next, whisk all ingredients of the dressing together. When you're ready to serve the salads, drizzle the dressing on top of the salad, close the lids, and tell whoever's eating the salad to shake it up to mix everything together and then enjoy it straight from the jar.