Maritime Parc's Tomato and Watermelon Panzanella - Serves 2
1/4 Cup Sherry Vinegar1 Teaspoon Dijon Mustard1 Shallot Chopped3 Thyme Sprigs Leaves Removed1 Cup Canola Oil1 Small Semolina Baguette2 Tablespoons Extra Virgin Olive Oil1 Heirloom Tomato1 Small Seedless Watermelon,-rind removed1 Lb Ball Fresh Goat or Cow?s Milk Mozzarella1/4 Cup Grated Grana Padano Cheese1 Cup Baby Lettuces2 thin slices Prosciutto di Parma (or similar ham) Salt and Pepper
-In a small mixing bowl, combine vinegar, Dijon mustard, shallot and thyme. Using a hand-stick blender or blender, slowly pour the canola oil into vinegar base until emulsified and then season with salt and pepper. -Warm a skillet over medium heat. Slice the semolina baguette lengthwise into crouton-like slabs approximately 1/4? thick and 6? long. Drizzle these with extra virgin olive oil and place in skillet to lightly brown and crisp. Remove from pan and place on serving platter. -Cut the tomato, watermelon and mozzarella into 1/4? slices, all approximately the same size, reserving 4 pieces of each. -Lay each slice out on a mixing plate or large bowl. Place the greens in a separate mixing bowl. Drizzle all slices and greens evenly with the vinaigrette. Sprinkle everything evenly with the grana padano cheese and season with salt and pepper. -Layer two slices of each- the watermelon, tomato and cheese on each semolina toast, cover with a slice of prosciutto and top with the salad greens. Drizzle any remaining vinaigrette left from the marinated ingredients around the plate for extra flavor.
84 Audrey Zapp DriveLiberty State ParkJersey City, NJ 07305
201 413 0050