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