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    • Randy Graham

    • August 27, 2014 in Columnists

    Chipotle Honey-Vinaigrette Caprese Salad

    Photo: Randy Graham, Valley Vegetarian

    One last tasty summer salad before the weather turns cold

    Here’s a fun and different recipe for those end-of-the-season fresh tomatoes in your garden. It is a spicy takeoff of the classic Italian Caprese Salad.

    It includes fresh tomatoes and mozzarella. Then I substitute avocado slices for the basil leaves and add a spicy vinaigrette with chipotle adobo sauce and a touch of honey. When I first described it to Robin she asked, “Why ruin a perfectly good Caprese salad?” One taste and she understood perfectly why.

    One word of caution. Well, more than one word. Purchase a small can of chipotle peppers in adobo sauce and only use the sauce (not the peppers) unless you like it super spicy!

    3 tablespoons red wine vinegar
    2 tablespoons honey
    6 tablespoons extra virgin olive oil
    1/2 teaspoon dried oregano
    ¾ teaspoons salt
    ¼ teaspoon ground black pepper
    1 tablespoon chipotle adobo sauce
    1 garlic clove (minced)
    8 ounces fresh mozzarella cheese (sliced ¼-inch thick)
    2 large ripe tomatoes (sliced ¼-inch thick)
    1 ripe avocado (peeled, pit removed and sliced lengthwise into wedges)
    2 tablespoons cilantro (chopped for garnish)


    Combine the first eight ingredients (through garlic) in a mini food processor and process until smooth. Set this dressing aside.

    Arrange tomatoes and mozzarella in a circular design around the edge of a chilled salad plate. Overlay avocado slices in the center of the plate. Drizzle chipotle dressing over salad and garnish with cilantro.

    This recipe makes two salads. Recipe may be doubled to serve four or more.

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