A celebratory lunch took four of us to Prime Catch, a restaurant on the Intracoastal in Boynton Beach. Trying to be healthy we ordered the only vegetarian meal on the menu and ended up with this delightful salad. Three of us also had a layer of fresh mozzarella cheese, which the Vegan at the table (me) asked to have left off. How easy this would be to make at home! So we asked the server what she could find out for us. When she returned she said it was her second day on the job. Obviously, not her first job as a server since she did so well.
She reported that the chef said the stack was pretty much what it looked like: 4 stacks of layers of red and yellow tomatoes, a layer of marinated portabella mushroom, a few fresh basil leaves, arranged around a field green salad dressed with balsamic vinaigrette, all topped with marinated grilled red onion. The chef, through the server, added that marinating the portabella and onion slices in balsamic vinegar before a brief grilling was important. Drizzle with a fine balsamic vinegar and you will have a fabulous meal to serve with warm whole grain rustic bread.
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