|8 ounces||Fresh whole-milk mozzarella|
|Or imported buffalo-milk|
|Mozzarella -- at room|
|4||Tomatoes, cored and thinly|
|Sliced -- at room|
|½ cup||Extra virgin olive oil|
|Juice of 2 lemons|
|¼ cup||Shredded fresh basil leaves|
|Coarse salt and fresh ground|
|Pepper -- to taste|
|Additional basil sprigs --|
1. Slice cheese into rounds about ⅛ inch thick. On a large serving platter or on individual salad plates, arrange alternate slices of cheese and tomato in a concentric pattern.
2. In a small bowl, combine olive oil, lemon juice, and basil. Whisk well.
Spoon dressing over salad. Season with salt and pepper. Garnish with basil sprigs and serve immediately.
Recipe By : The California Culinary Academy File
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