GOLDEN VALLEY, Minn. - The Vikings just had their first preseason game, the Golden Gophers are next.
Football fans are always looking for good tailgating grub and recipes.
Chef Bruno Oakman from Beacon Public House joined us with some sure to please crowd favorites.
Located on the University of Minnesota campus, The Beacon Public House at the Commons Hotel will open at 8 a.m. on Saturday Gopher Game Days for "GO-PHER-IT" tailgate events.
Market Tomato and Fresh Mozzarella Salad
3 each small to medium size assorted tomatoes
4 each basil leaves
2 T shaved red onion
4 T pitted kalamata olives
4 oz fresh mozzarella curd
6 oz red wine vinaigrette dressing
2 oz salad greens
6 each Crostini (sliced and toasted bread)
salt and pepper
In a sauce pan heat water over low heat until it is slighter hotter than the hot water from your sink. Place mozzarella curd in the hot water and allow it to steep for 2 minutes.
While the mozzarella is warming, arrange salad greens on 2 serving plates. Place the tomatoes, basil leaves, red onion and olives in a bowl and toss with the dressing. Season to taste with salt and pepper. Drain the mozzarella cheese, place cheese in the mixing bowl and lightly toss. Immediately arrange tomato and mozzarella mixture on the salad greens and drizzle the greens with remaining vinaigrette dressing. Garnish with Crostini and additional basil leaves.
Red Wine Vinaigrette Dressing
1 each small garlic clove, minced
1 each small shallot, minced
2 t Dijon mustard
2/3 c blend of 2 parts canola oil and 1 part extra virgin olive oil
¼ c red wine vinegar
salt and pepper to taste
Place and ingredients in a sealed container and shake to emulsify
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