I’m trying to stay productive. One foot in front of the other and all that sort of stuff but the truth is I’m watching the clock and the weather… We had our first winter storm Saturday night with more bad weather on the way. This is life in the Great White North. Unpredictable, often harsh and brutal for winter travel. This is where Kaitie would say, “Don’t worry Mom, I’ll get there.”
She’ll be home in three days. My heart is racing… I’ll stop worrying when she’s safely home and in my arms. Until then, I’ll cook.
Tomatoes are dismal is Canada this time of year but that doesn’t kill my craving for Caprese salad. Roasting winter vegetables with pancetta and fresh thyme gives them a delicious, salty flavour that makes the fresh mozzarella pop! You may not even miss the tomatoes and basil.
Winter Caprese Salad
Serves 4
Preheat oven 400*F
4 young carrots, peeled with tops cropped
8 asparagus spears, trimmed
4 cloves of garlic
¼ cup pancetta, chopped
Small bunch of fresh thyme
Fresh ground pepper
Extra virgin olive oil
Balsamic vinegar
Black finishing salt*
8 ounces fresh mozzarella ball
THE STEPS
Line a baking sheet with parchment paper
Lay asparagus and carrots on sheet
Sprinkle with pancetta, garlic and thyme sprigs
Drizzle liberally with extra virgin olive oil and freshly ground pepper
Place in oven and roast for 25 minutes
In the meantime, divide mozzarella ball into 4 equal pieces and place on individual serving plates.
Divide roasted vegetables and crispy pancetta between plates
Drizzle with dots of balsamic vinegar
Sprinkle with fresh thyme leaves and finishing salt
*Black finishing salt can be found in most speciality food shops
THE LOVE: Don’t embellish this salad. The magic is in it’s simplicity.
one year ago: salted caramel and chocolate shortbread bites
two years ago: sticky date and orange pudding with warm butterscotch sauce
Thanks for reading.
