Twisted Caprese Salad with Sea Grass Oil
from l'Anse aux Herbes
In the province of Quebec there is an archipelago The Magdalen Islands where shipwrecked and Acadian ancestors have lived for 300 years. They are magical islands lined by blood-red cliffs and pristine beaches.
A kingdom of wild scents and flavours, the Magdalen Islands make their l’Anse aux Herbes products uniquely organic and original. Everyday, the inhabitants breathe in fresh, salty sea air which infuses every one of their scented oils and savoury herbs grown on the island. L'Anse aux Herbes is located in the enchanting site of Belle Anse, renowned for its beautiful sunsets over the sea and cliffs. In the warmth of the summer heat their herb gardens and medicinal plants grow all around their beautiful 12-acre site. They offer a range of culinary and health products from flavoured olive oils such as "Shallots and Herbs", "Sea Parsley" and "Tomato" and organic canola oil infused with Magdalen Island lobster. They also offer seasonings such as "Surf and Turf" and "Cajun," basil mustard, comfrey and chamomile balms, herbal teas and massage oils.
I was recently contacted by Luz Design to try several of the companies oils and herb blends. When asked to showcase a Canadian product I will always be there. An idea for a recipe came to mind that I have had on the back burner for some time to highlight their sea parsley oil with its unique and exceptional flavour. The taste is somewhere between parsley and celery which marries well with seafood, baked fish or makes delicious vinaigrette's for scallops, shrimp or cod cakes. The idea for this salad came from Frugal Wannabe Cooks. I was in Seattle recently and found the mozzarella log she uses that is perfect for this twist on a Caprese Salad.
For their product l’Anse aux Herbes use a high quality imported olive oil made from the first cold pressing. They infuse it with sea parsley found on the shores of their island paradise. Each oil is steeped for a long period and then filtered. Just before bottling, they add more herbs for additional flavour.
The company says, "When using these oils, you can dilute them in a small bowl with other quality oils to make vinaigrettes, sauces and pastas or brush onto vegetables, pizzas and bread. Our oils are excellent to use in marinades, for baking in the oven, and for barbecuing. They are best kept out of the light; under these conditions they have a shelf-life of two years. Shake the bottle, serve with the herbs and vegetables or extend their use by leaving them in the bottle and adding more extra virgin olive oil. Shake, let the contents settle and steep, then use."
Today I am highlighting their Sea Parsley Olive Oil. Sea Parsley, or Sea Celery, as it is sometimes called grows all along the coastline often submerged by the incoming storm tides. It is the connection to the seafront, where it grows in the sand, that gives it it's special flavour. Sea Parsley cascades over rocky ledges and sandy ridges, and it's small white flower clusters give rise to large amounts of seed in the summer months.
For my first experiment with these unique oils I wanted to keep it simple with basic flavours to allow the delicate flavours of the seagrass to stand alone. Paired with the flavours of fresh mozzarella, tomatoes and some white balsamic vinegar this refreshing salad was a hit, with a slightly salty flavour. Watch for my next unique dish in future posts featuring l'Anse aux Herbes Lobster Oil and British Columbia Spot Prawns and Halibut.
**Caprese Salad with Sea Grass Oil from l'Anse aux Herbes**
- 1 mozzarella sheet
- l’Anse aux Herbes Herbs
- Handful of fresh baby spinach
- 6 thin slices prosciutto or parma ham (optional)
- thinly sliced roasted red peppers (optional)
- 2 ripe tomatoes
- red or sweet Vidalia onion, sliced
- l’Anse aux Herbes Sea Parsley Olive Oil
- White balsamic vinegar
2. Sprinkle each roll with herbs. Cover with layer of fresh (washed and dried) spinach. Top with a layer of thinly sliced Prosciutto on top of the spinach layer if desired. On one end lay a few slices of roasted red pepper if desired. Repeat for second roll.
3. Wrap each tightly into a roll with aluminum foil. Put in the fridge to cool for a minimum of 30 minutes.
4. Once the cheese roll is chilled, unwrap and slice the cheese roll into 1/4" slices.
5. Slice tomatoes into rounds. Arrange on the plate with slices of cheese and red onion and drizzle with Seagrass Olive Oil and white balsamic vinegar.
Serves 6
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