Saturday Beefcake: Summer Recipe from Jesse Brune
Buffalo Mozzarella with Chilled Asparagus + Arugula Salad
Insalata di Bufala, Asparago e Rucola
• Buffalo Mozzarella, one ball• Baby or Wild Arugula, one bag
• Asparagus, one bunch
• Lemon
• Sea Salt
• Chives, one bunch
• Extra Virgin Olive Oil
1. Take 2-4 small- medium glass plates in the fridge to chill2. Get a pot of water boiling, and steam the asparagus for 3 minutes or so- don’t you dare steam them for more than 4 minutes.
3. When asparagus is steamed- put them in the fridge and let them chill
4. Take chives and throw it in a blender, add a pinch of the sea salt
5. Turn the blender on and begin to pour a little olive oil into the blender. Continue to add until the chives are blending smoothly. Run blender for about 5 minutes, until a nice bright green oil is achieved- set aside.
6. When asparagus is chilled, throw them in a bowl with washed arugula
7. Juice the lemon, and add the juice in with the greens
8. Add a pinch of sea salt
9. Add a micro, teeny-tiny, itsy-bitsy amount of olive oil in the mix
10. Toss lightly
11. Optional: add a lil’ black pepper
12. Take your mozzarella and slice it into 2-4 pieces, aesthetically- the bigger the chunk, the better… it just kinda looks sexy
13. Place the greens on a chilled plate
14. Place the mozzarella on top of the greens, or to the side… whichever looks the sexiest
15. Drizzle a small amount of chive oil on the mozzarella.
Jesse Brune's site is here: Memoirs of A Gay Chef
And just for good measure, we've added Jakub Stefano to the mix--making it look "kinda sexy," so to speak.
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