I love the idea of dairy dressings, super dressed down. The pile of goop heaven pictured above is my own stracciatella, which is ripped up pieces of Central Valley Farm mozzarella that has been soaking in heavy cream overnight. The name comes from Stracciare, which is Italian for "to tear."
Fresh mozzarella ball
1 cup of heavy cream
3-4 celtuce leaves, chopped
2 garlic chives, chopped
1/8 cup of mache flowers or microgreens|
1/2 of a pear, sliced
To make stracciatella, rip the mozzarella ball up with your hands. Pieces should only be as big as your pinky finger. Put the cheese into a bowl, pour in the heavy cream and toss lightly to incorporate. Cover the bowl and let it sit in the fridge for a day. You'll notice that the cheese will become goopy. You can wait another day if you want.
When you're ready to make a salad, scoop a spoon full of stracciatella onto a plate. Place the pears and greens around it. Drizzle olive oil and salt to your liking. Yields 4 starter salads or two main courses.
Have you tried making stracciatella at home? I want to know! Tweet me @Randwiches.