© Con Poulos
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4

This dish, from chef Mathieu Perez of Paris's Aux Deux Amis, is a take on the classic Italian mozzarella-tomato-basil Caprese salad. It depends on young, very fresh zucchini and summer squash. To prepare the recipe like Perez does at the restaurant, grate the olives finely with a Microplane grater instead of pureeing them.    More Cheese Dishes  

How to Make It

Step

In a mini processor, puree the olives. Strain the puree through a fine sieve; you should have about 1/4 cup. Spread the olive puree on plates and arrange the mozzarella wedges and zucchini and squash slices on top. Drizzle olive oil over the cheese and sprinkle with salt, white pepper and piment d'Espelette.

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