Caprese Skewers drizzled with Lemon Basil Vinaigrette

This charming, Italian, fresh, and easy appetizer gets its name from the island of Capri, where the salad is said to originate. This portable version makes it easier to serve at an appetizer event, and can be made smaller for tray passing, by hollowing out one tomato and nesting a piece of cheese inside.

Caprese Skewers packed for a party

Bright colored slightly tart cherry or grape tomatoes shine in this simple appetizer. Creamy mozzarella called “ciliegine” are just the right size to skewer on a small bamboo stick for easy pick up from a tray or platter. The lemon vinaigrette marries the flavor of both tomato and cheese while the fresh basil highlights the dish.

Caprese Sewer platter

This Caprese Skewer Platter uses yellow cherry tomatoes and is sprinkled with Parmesan cheese. They can be made a day ahead and are easier to transport to a party when laid flat in a shallow plastic container with a tight-fitting lid.

Caprese Skewers drizzled with Lemon Basil Vinaigrette

Arrange some Caprese skewers on a footed cake stand or an oversized martini glass. Use plenty of basil sprigs and some lemon slices for a fresh bright garnish.

Makes 50 appetizer skewers

50 bamboo skewers (6 to 9 inches)

100 cherry tomatoes

100 basil fresh leaves

50 ciliegine ⅓ ounce mozzarella balls

2 ounces parmesan cheese shredded

1. Skewer one cherry tomato through the stem.

2. Skewer one basil leaf folded in an S shape.

3. Skewer on one mozzarella ball.

4. Skewer second basil leaf folded in an S shape.

5. Finish with skewered second cherry tomato through the stem.

6. Platter and drizzle lightly with a lemon vinaigrette and shower the whole platter with shredded parmesan cheese.

Caprese Skewers ingredient

Soaking the bamboo skewers a day ahead makes it easier to thread. Refrigerate prepared skewers before serving and drizzle with vinaigrette before serving.

LEMON BASIL VINAIGRETTE

Makes 8 ounces

1 teaspoon dijon mustard

¼ cup lemon juice

1 clove garlic crushed

½ shallot minced

¾ cups light salad or olive oil

1 tablespoons basil chiffonade

salt to taste

black pepper fresh coarse

1. In a glass bowl whisk mustard, lemon juice, garlic and shallot.

2. Stream in oil whisking briskly. The color will lighten and the dressing will thicken.

3. Add basil and season to taste with salt and pepper.

Lemon Basil Vinaigrette is tasty on everything. Use it as a dressing or marinade for salads, vegetables and meat or fish. I keep some in a jar in my fridge to drizzle on dishes both hot or cold.

Lemon Basil Vinaigrette

Mandarin Chicken Salad with Ginger Sesame Dressing

Chinese Chicken Salad became popular on menus as early as the 1960’s. When I began catering in the 1980’s, it was a staple for mid-day events. The salad is really an American invention, drawing on the flavors from soy, sesame, ginger with added sweetness and ingredients often found in Chinese cuisine. The salad goes by many names like Oriental or Asian, but on my catering menu it was called “Mandarin Chicken Salad” for the tiny Mandarin orange segments we added.

Many a bridal or baby shower, brunch or lunch planner view it as a “safe” menu choice with wide guest approval. It consists largely of greens, tender sliced chicken breast, crispy fried wontons and served with a gingery sesame dressing. For years I purchased the dressing until I replicated my own version with a flavor balance of sweet and salty that this salad is known for.

Mandarin Chicken Salad

Serves 30

Purely an American invention made popular in the last few decades. It makes an excellent salad for entertaining. Named after the tiny oranges, it’s also called Chinese, Asian or even Oriental Chicken Salad.

CHICKEN

6 pounds chicken breast, boneless, skinless

1 tablespoon fresh crushed garlic

¼ cup sesame oil

2 teaspoons fresh grated ginger

¼ cup soy sauce

2 ounces sesame seeds

SALAD

2 pounds baby romaine or spring mix greens

1 head Napa cabbage finely shredded, tips to mid head only

1 cup red cabbage finely shredded

1 bunch cilantro (leaves only) chopped

2 bunches green onions chopped

3 15-ounce cans mandarin oranges or fresh segments if desired

WON TON STRIPS Cut into match sticks, fry until crisp, season with salt and sugar.

17 ounce package won ton skins

oil for frying

sugar and salt

Stir sesame oil, soy sauce, crushed garlic and grated ginger together. Add chicken and turn to coat. Marinate a minimum of 2 hours to overnight.

Remove chicken from marinade, use paper towel to pat dry. Grill or broil chicken, to an internal temperature of 165°F. Cool chicken and cut into strips about 3 inches long and ⅛ inch thick, sprinkle with sesame seeds.

Toss together lettuce and cabbages. Arrange half the greens on a large tray or large shallow serving bowl. Sprinkle on half the green onions, cilantro, chicken strips and oranges.

Add the rest of the greens, followed by the remainder of the chicken, the rest of the green onions, cilantro and oranges. Top with fried won ton strips.

Ginger Sesame Salad Dressing

Makes 16 ounces

1½ cup distilled white vinegar
1 cup packed dark brown sugar
¼ cup sweet chili sauce
1 Tablespoon black pepper
1 Tablespoon dry chili flake
1 Teaspoon fresh ginger
1 Teaspoon crushed garlic
3 Tablespoons soy sauce
2 teaspoons dry mustard
2 Tablespoons dark sesame oil
¾ cup salad oil
1. Bring vinegar, sugar, chili sauce, dried chili, pepper to a boil in a medium sauce pan. Boil 10 minutes. Remove from heat add ginger, garlic and allow to cool to room temperature.
2. In a medium glass bowl, whisk soy sauce with dry mustard. Place a fine mesh strainer over the bowl and pour the cooled vinegar mixture through (to remove ginger, garlic and chili pepper flakes).
3. Slowly pour in oils into the bowl, whisking vigorously until combined. Chill before serving.

Note: I usually need at least 2 times this amount for a salad to serve about 30 guests. However when doubled, it didn't thicken right. If you need additional dressing for a larger function, you might have better luck making it in batches.

Ginger Sesame Dressing