Mozzarella Roulade with Arugula Salad

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 4 Servings

Ingredients

•  1/4 lb. fresh mozzarella cheese curd
•  1/3 cup fresh basil leaves, whole
•  1 small fresh yellow squash, sliced 1/4 inch thick
•  2 teaspoon extra virgin olive oil
•  1 medium tomato, sliced 1/4 inch thick
•  2 cups fresh arugula
•  4 large slices of whole grain bread
•  1 quart water
•  3 cups balsamic vinegar
•  1/2 cup honey
•  1 pinch salt and pepper

Directions

Mozzarella Roulade and Arugula Salad

1.  Preheat outdoor or stove-top grill.
2.  Season yellow squash slices with olive oil, salt and pepper. Grill squash for 1 minute on each side over medium-high heat.
3.  Bring 1 quart water to a boil. Place mozzarella in a mixing bowl and pour boiling water over the curd, just covering it. With heat-proof rubber gloves, knead the curd together until one smooth mass is formed. Remove the mass from the water.
4.  Lay the mozzarella on a clean, flat surface and roll out with rolling pin until it is about 1/4-inch thick.
5.  Lay the grilled yellow squash slices, basil leaves and the tomato slices on the mozzarella sheet. Season it with a pinch of salt and freshly ground pepper. Carefully roll up the roulade and secure it by rolling it in plastic wrap. Chill in the refrigerator.
6.  Toss arugula with 1 tsp. olive oil and a pinch of salt and pepper.
7.  Remove chilled mozzarella roulade from plastic wrap. Place the roulades on a cutting board and slice it to desired thickness. Arrange the roulades, arugula salad and whole grain bread on platter. Drizzle the balsamic syrup over platter (see balsamic syrup directions below).

Balsamic Syrup

1.  In a medium saucepan, over medium heat, add 3 cups balsamic vinegar and 1/2 cup honey.
2.  Bring to a boil and then reduce heat to a simmer.
3.  Simmer until the liquid reduces by 3/4, about 20 minutes or until liquid reaches syrup-like consistency.
4.  Remove from heat and cool completely.

Nutrition Facts