Insalata capricciosa

Yield: 4 Servings

Measure Ingredient
8 ounces Fresh whole-milk mozzarella
\N \N Or imported buffalo-milk
\N \N Mozzarella -- at room
\N \N Temperature
4 \N Tomatoes, cored and thinly
\N \N Sliced -- at room
\N \N Temperature
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

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