Salad
2 servings
20 minutes
15 minutes
Chef Tom Fraker
4 tamarillos, ripe
1 pound fresh mozzarella cheese, sliced
1 bunch basil, leaves with stems removed
Extra virgin olive oil to your taste
Kosher salt to your taste
Fresh ground pepper to your taste
Cayenne pepper to your taste (optional)
To peel the tamarillos, score an X on the end opposite of the stem and place them in boiling water.
When the skin begins to pull away from the meat, remove them from the pot and place them in ice water.
Once they cool enough to handle, carefully peel away the skin and slice.
Arrange the salad in rows, on a platter in the following manner - 1 slice of cheese, 1 basil leaf, tamarillo.
Repeat until row is complete.
Continue same method for the next row and so on.
Drizzle the olive oil over each row and sprinkle with the seasonings.
When available, I like to substitute 1/2 of the red tamarillos with the gold tamarillos. It makes a beautiful presentation.
