Serves 8-10


For the Mozzarella

3 pound mozzarella curd
1 ½ pounds salt
A large pot of boiling  salted water

For the Salad

3 pounds Heirloom tomatoes
4 bunches Fresh basil
1 cup Extra virgin olive oil
2 Baguettes
Fresh cracked black pepper
Fresh parsley

Zucchini, roasted or grilled
Summer squash, roasted or grilled
Pitted black nicoise olives

For the roasted onions

2 quarts water
2 pounds cippolini or other small onions
¼ cup red verjus
¼ cup soy sauce
¼ cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey

Special Equipment

Serrated knife
Pastry brush


For the roasted onions

Preheat oven to 450°. Bring water to a boil in a sauce pot. Add onions and cook for 30 seconds. Drain and cool them. Peel the onions then arrange in a single layer in a 2” baking pan. Combine the remaining ingredients and pour mixture over onions. Bake covered at 450° for 30 minutes, turning twice. Remove onions from pan with a slotted spoon.

For the fresh mozzarella

In a large pot, bring 6 quarts water to a boil then turn off the heat. Pour in 2 cups of salt and let it dissolve.  In a large stainless steel bowl, make an ice water bath for cooling down cheese once it has been formed.  Slice the curd as thinly as possible and place it in a large mixing bowl. Pour ladlefuls of the hot salt water over the curd until it covers it by about an inch. Let the curd sit in the hot water for about 30 seconds before you begin.
With a wooden spoon, begin moving the curd around until it begins to melt. Carefully pour off the hot water. Now, begin lifting and gently pulling the curd with your hands to remove any fibers or bumps. Once the curd is smooth you can start shaping it into balls.

For the salad

Preheat your oven to 400. Slice your baguette into bias cut rounds and toss with olive oil and salt. Place crostini in a single layer on a sheet pan and toast for 3 minutes, flip them and continue toasting for a couple minutes.  Slice your tomatoes and fresh mozzarella and pick your basil.

To Assemble

Arrange your sliced tomatoes, sliced mozzarella and your fresh basil on a serving platter. Drizzle some extra virgin olive oil over top and sprinkle with fleur de sel and fresh cracked pepper.

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