We asked our new US ambassadors what they’d be eating on the fourth of July. While Rob Corbari plans to ‘throw an 8lb brisket in the smoker all day’, Irene Jeanotte gave us a fabulous veggie recipe for a refreshing summer salad, which sounded too good to keep to ourselves.
We think Irene’s recipe would be great accompanied by a glass of 10 Year Old to complement those fresh summery flavours. Or you introduce it as a side dish for Martin’s burger recipe from last summer, served with a glass of 12 Year Old, or alongside Göran Svartengren’s Lamb Kebab in Pitta with a glass of Twisted Tattoo.
IRENE’S CAPRESE SALAD SKEWERS
Red leaf lettuce
Yellow or red bell peppers
Salt, pepper and something a little spicy, such as Cayenne pepper
You’ll also need skewers.
1. Put the halved cherry tomatoes and pieces of chopped up pepper in a bowl. Coat with vinaigrette and season to taste. Let the goodness soak in overnight or for at least a couple hours.
2. Skewer a folded piece of lettuce, a chunk of mozzarella, then the veggies and repeat.