10 May 2011

Twisted Caprese Salad with Sea Grass Oil from l'Anse aux Herbes

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
1. After opening the package, unroll the Fresh Mozzarella sheet (approx. 6" wide by 20" long) onto a clean, dry, smooth surface.  With a sharp knife or kitchen shears, slice the sheet in half (6" wide by 10" long), allowing for two separate rolls.

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

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

22 comments:

  1. Oh my gosh Val. These oils sound amazing and full of flavor. I love how you've used them in a simple salad. However I must say this is far from a "simple" salad. Those rolls are beautiful and I definitely would not admit the prosciutto or roasted red peppers. What a beautiful dish.
    Sam

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  2. Simple and great dish,Val.Perfect !!!

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  3. Refined in it's simplicity and so delicious!

    Cheers,

    Rosa

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  4. This is the prettiest Caprese Salad I've ever seen. A simple, flavorful dressing is all it needs.

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  5. you know when it gets to be 100 degres out this is what we have a few times during the week. it's refreshing and easy. not as fancy as you though. ha ha. love the oil addition.

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  6. What a lovely salad, Val. The oils sound really amazing. I'll have to keep my eyes open for the cheese log. I haven't seen them to date, but I suspect one of our local grocers can special order them.
    I'm anxious to try this because it is so pretty. I'd love to showcase this on my summer table. I hope you have a great day. Blessings...Mary

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  7. My first thought was WTF would I find a "mozarella sheet..." but you answered it in the link.

    Very, very cool. I'd love to try this.

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  8. Vall this look yummy! love salads! gloria

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  9. Whoa! How cool! That oil sounds super delicious! I bet it really made this caprese salad pop!

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  10. Beautiful salad, and beautiful area of our province. It does feel like a different world when you're there. And they have such wonderful products to offer.

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  11. The description of these islands is so romantic!

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  12. Caprese salad is our favorite summer salad. This is so beautiful. Look forward to making it soon!!!

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  13. Such a beautiful presentation.

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  14. Sea grass oil sounds so interesting, Val! :-) I love trying new oils and I've never heard of this one. Love that beautiful coastal picture too. Makes me feel all peaceful inside. :-)

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  15. Not only do I love this salad but I love the swirls in the cheese...gorgeous presentation Val!

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  16. Sea parsley olive oil sounds very intriguing. Must be fantastic with this lovely caprese salad!

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  17. I love a caprese salad...had one yesterday. But Fresh Mozzarella sheets? I've never seen them! The only likely place to find them around here is Whole Foods. I'll be checking that out ASAP.
    What a fabulous idea to layer spinach, herbs and proscuitto, Val! So pretty and so unusual. The parsley oil sounds wonderful.

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  18. What a beautiful dish, and with such a wonderfully simple ingredient list! Sounds delicious :)

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  19. Such a lovely looking dish Val.

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  20. Such a pretty presentation Val, I just love it!

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  21. no doubt about it--this is the most impressive version of caprese salad i've ever seen! very nice, val!

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  22. I'm finally able to leave a comment!

    The oils and herbs sound delightful! How lucky you were to work with them.

    I've never seen a mozzarella roll before but what a beautiful presentation it makes. I will asking my store about carrying it!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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