Sous chef Jenna Begley from 419 West shares how to make fresh mozzarella for this summer favorite!
Recipe: For the fresh mozzarella:
1/2 gallon of water
1 cup of salt
3 crushed garlic cloves
Heat water, salt and garlic to 180 degrees. Add mozzarella curd and reheat water to 180 degrees. Let sit for 10 minutes. Pull curd out then stretch and shape into ball.
For the Salad:
1 cup fresh spinach
3 thick tomato slices
3 slices of fresh mozzarella
1 tablespoon of balsamic reduction
1 tablespoon of olive oil
Place spinach on plate then layer tomato and mozzarella. Drizzle with olive oil and balsamic reduction and enjoy.