Yield: 4 Servings
|8 ounces||Fresh whole-milk mozzarella|
|\N \N||Or imported buffalo-milk|
|\N \N||Mozzarella -- at room|
|4 \N||Tomatoes, cored and thinly|
|\N \N||Sliced -- at room|
|½ cup||Extra virgin olive oil|
|\N \N||Juice of 2 lemons|
|¼ cup||Shredded fresh basil leaves|
|\N \N||Coarse salt and fresh ground|
|\N \N||Pepper -- to taste|
|\N \N||Additional basil sprigs --|
|\N \N||For garnish|
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