Insalata capricciosa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh whole-milk mozzarella |
| Or imported buffalo-milk | ||
| Mozzarella -- at room | ||
| Temperature | ||
| 4 | Tomatoes, cored and thinly | |
| Sliced -- at room | ||
| Temperature | ||
| 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 -- | ||
| For garnish | ||
Directions
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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