The BeachHouse Restaurant
Chef Will Manson

CAPRECE SALAD WITH PROSCIUTTO AND PEPPERS
This is a simple salad that my Mom developed. It’s a takeoff on the classic Caprice salad that is so popular in Italy. We love to eat it this time of year when you can find great vine ripe tomatoes that are sweet and have good acid. It’s wonderful with high quality prosciutto, which is called Parma, as well as fresh Buffalo mozzarella, and fresh basil leaves, which we take right out of our gardens. This salad is a meal in itself, and goes great with any nice white wine, Pinot Noir, or a good rose. The colors and fresh products make for a beautiful presentation, and the taste will make you feel as if you are dining in Tuscany. It’s also zero carbs, if anyone cares. Makes two servings

Two Thin Cut Slices Prosciutto, Parma Preferably
Two Vine Ripe Tomatoes
6 1/4 inch Slices of Fresh Mozzarella
1 cup Fresh Basil Leaves
1/2 Red or Yellow Pepper
Extra Virgin Olive Oil
Balsamic Vinegar

Directions
Coat 1/2 pepper with olive oil and salt and pepper and broil on both sides until the skin blister and the pepper begins to soften. Cool and then peel the skin off and reserve the pepper. This is easily accomplished by lightly scraping the outside edge with a shredded knife. Divide each slice of prosciutto into 5 or 6 strips and place around the bottom of each plate. Cut pepper in half and make 4 or 5 strips out of each 1/4 and spread over the bottom of the plate.
Slice tomatoes into 4 slices each and place over the prosciutto and slices of pepper. Place 3 slices of the fresh mozzarella over the tomatoes on each plate. Drizzle extra virgin olive oil and balsamic vinegar to taste over the top of each salad. Salt and pepper. Place a liberal amount of fresh basil over the top of each salad