Caprese Skewers with Bloody Mary Vinaigrette:
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 celery hearts (3 tablespoons, finely diced)
- 32 fresh mozzarella bocconcini
- 32 cherry tomatoes
- ½ cup bloody mary mix
- 2 tablespoons extra-virgin olive oil
- 32 large basil leaves (washed and dried)
- 8 wooden skewers (10-inch)
Salmon and Scallop Skewers with Romesco Sauce:
- 3 TBS EVOO
- Kosher salt and freshly ground black pepper
- 3 TBS fresh lime juice
- 8 oz salmon fillet (either 1 large piece or several smaller pieces, cut into 8 equal chunks)
- 8 sea scallops
- 8, 8-inch wooden skewers, soaked in cool water for at least 1 hour
- 1 red onion, cut into 1 ¼-inch chunks
- 1 red bell pepper, cut into 1 ¼-inch chunks
- 1 poblano chili, cut into 1 ¼-inch chunks
- 1 red bell pepper, roasted, peeled, seeded, and coarsely chopped
- ¼ cup cherry tomatoes, roasted
- 1 TBS coarsely chopped almonds (8 or 9 whole almonds)
- 2 garlic cloves, coarsely chopped
- 1 TBS sherry vinegar
- ¼ cup EVOO
- Pinch of kosher salt
- Freshly ground black pepper
Here's my twist on the classic tomato salad. When you skewer perfect, flavorful cherry tomatoes and bite-sized mozzarella bocconcini (little balls) and serve them with spicy Bloody Mary Vinaigrette, you get a salad takeoff that is simple, dramatic, delicious and nearly instant.
For the Caprese Skewers with Bloody Mary Vinaigrette:
For the Vinaigrette:
In a medium bowl, whisk together all the ingredients. Refrigerate until you're ready to serve.
For the Skewers:
Thread the mozzarella, tomatoes, and basil leaves on the skewers, alternating them and using 4 of each per skewer. Cover and refrigerate until ready to serve.
For the Salad:
Arrange two skewers on each of four salad plates and drizzle the skewers with the vinaigrette. You can also arrange all the skewers on a big platter and pour the vinaigrette into a small bowl for dipping.
Some Bloody Mary mixes are saltier and spicier than others; be sure to taste before adding any more salt or pepper.
For Salmon and Scallop Skewers with Romesco Sauce:
- Preheat the oven to 400F or preheat the grill.
- In a baking dish, combine the olive oil, salt and pepper to taste, and lime juice. Add the salmon and scallops to the dish and stir with a wooden spoon to coat all the pieces. Cover and refrigerate while you make the sauce.
For the Romesco Sauce:
In a blender, combine the roasted pepper, tomatoes, almonds, garlic, vinegar, and olive oil, blending until smooth. Season with salt and pepper to taste and set aside.
Remove the salmon and scallops from the marinade and discard the liquid. Pat dry each scallop and chunk of fish with paper towels. (If you don’t dry each piece, they’ll steam while cooking and have a soft exterior rather than a crisp one).
Thread each skewer with 2 onions chunks, 1 salmon chunk, bell pepper and poblano chunks, and 1 scallop.
To Bake or Broil:
Set the skewers on a baking sheet and place on the top rack of your oven. Bake or broil for 4 minutes, then rotate the baking sheet in the oven and give each skewer a half turn. Bake or broil for another 4 minutes, or until the salmon is firm to the touch and the scallops have begun to brown on the edges.
These cook quickly so it’s best to set them to the side of the grill and not directly over a flame. Cook for 2-3 minutes, then turn. Turn the skewers gently so that the fish doesn’t break and fall into the fire. When the salmon feels firm to the touch and the scallops show light grill marks, remove from the grill.
*Arrange two skewers on each plate and spoon the sauce over them or pile the skewers on a serving platter and serve the sauce in a bowl.