Show 725
DC - Location
1800 M st. NW
Washington, DC 20036
202-640-1868
Marcus Baylor - General Manager
Preparation:
1) Cut the Ciabatta bread into 3/4 inch
thick slices and toast it from both
sides in the
oven until golden brown.
2) Spread the arugula like a stripe in
the middle of the plate.
3) Arrange the ciabatta-slices on top
of the arugula, so that the arugula is still
visible in the
middle of the plate.
4) Add a heaped shovel of bruschetta topping
on each slice of ciabatta bread.
Bruschetta Topping
Ingredients:
1) 1/8 oz. Basil
2) 1/4 oz. Salt
3) 3 pinches Pepper
4) 1 twig Oregano
5) 1/4 lb. Olive Oil
6) Chilled Garlic
Preparation:
1) Wash tomatoes and cut the green stalk
out.
2) Cut the tomatoes into a small dice
and put into a bowl.
3) Wash the basil and cut it into long
stripes.
4) Mix all the ingredients together.
5) Allow the ingredients to rest 30 minutes
to allow them to marinate.
Insalata
Caprese
Ingredients:
1) Mozzarella Ball
2) 8 pieces Cherry Tomato
3) 5 Basil Leaves
4) 1 tsp. Extra Virgin Olive Oil
5) 1 pinch each of Salt and Pepper
Procedure:
1) Place the Mozzarella ball in the middle
of the plate.
2) Arrange the 5 basil leaves around the
mozzarella ball.
3) Quarter 4 of the cherry tomatoes with
a serrated tomato knife on the cutting
board, but do
not cut them through. The tomato should look like a flower.
4) Arrange the tomatoes alternating on
the edge of the plate.
5) Arrange the remaining 4 whole cherry
tomatoes around the plate.
6) Drip olive oil on the Mozzarella and
cherry tomatoes.
7) Add salt and pepper.
Insalata
di Rucola con Parmigiano
Left picture...the
basic salad
Right picture...the
salad with shrimp
Ingredients:
1) Cut Arugula
2) 1 1/2 oz. Parmesan Cheese
3) 3 pieces Cherry tomato quarters
4) Suggested dressings:
a) Arugula-Mustard-Dressing
b) Vapiano-Nizza-Dressing
c) Balsamic dressing
Procedure:
1) Put the arugula in the salad bowl and
pour the dressing on top of the arugula.
2) Spread the complete Parmesan on top
of the arugula by crumbling it a bit
with your fingers.
3) Garnish the 3 cherry tomato quarters
on top.
In the Studio Kitchen with
Marcus Baylor
(left) and Lindsey Gustin
(right)