Heirloom Caprese Salad With Yuzu Kosho Ginger Vinaigrette 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Top Tomato 2013 Aug 14, 2013

From D.C. resident Lyle Jackson: "I have been playing with Mediterranean-Asian flavor combinations for a few years. (Try jamon serrano wrapped around watermelon chunks with wasabi yogurt. It's life-changing.)

"Recently, I became completely addicted to Edmond Fallot Dijon Mustard (at Salt & Sundry in Union Market) and started making vinaigrettes in a variety of flavor profiles. Then, on a search for yuzu juice, I bought some red yuzu kosho for the first time. After that, I started playing around, and this recipe evolved from there."

We found tart yuzu juice and yuzu kosho, a hot and citrusy paste, at Hana Japanese Market in Northwest Washington (202-939-8853).

Make Ahead: The vinaigrette can be refrigerated in an airtight container for 3 or 4 days.


Servings: 4
Ingredients
  • For the vinaigrette
  • 1 tablespoon yuzu juice (see headnote)
  • 1 teaspoon mirin
  • 1 tablespoon Dijon-style mustard
  • 1/2 teaspoon yuzu kosho (see headnote)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon minced pickled ginger
  • 1 teaspoon unseasoned rice vinegar
  • 6 tablespoons extra-virgin olive oil
  • For the salad
  • 2 pounds heirloom tomatoes
  • 8 ounces fresh buffalo mozzarella
  • 1/2 cup torn fresh basil leaves
  • Freshly ground black pepper
  • Toasted panko bread crumbs, for garnish (optional; see NOTE)

Directions

For the vinaigrette: Combine the yuzu juice, mirin, mustard, yuzu kosho, soy sauce, pickled ginger and vinegar in a blender. Puree until smooth; then, with the motor running, gradually add the oil to form an emulsified vinaigrette. The yield is about 2/3 cup.

For the salad: Coarsely chop the tomatoes, mozzarella and basil, transferring them to a serving bowl as you work. Season lightly with pepper.

Drizzle the dressing over the salad and toss lightly to coat. Divide among individual plates. Sprinkle with the panko, if desired. Serve right away.

NOTE: To toast panko, grease a rimmed baking sheet with cooking oil spray. Spread the crumbs, tossing to coat them with some of the oil. Bake at 350 degrees for 10 minutes or so, until lightly browned. Cool completely before using.

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Recipe Source

From Lyle Jackson of the District.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.