| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizers, Salads, Beef |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Mozzarella cheese |
| 2 |
lg |
Beefsteak tomatoes, cut in half |
| 1 |
|
Ripe avacado |
| 2 |
|
Shallots, peeled, thinly sliced |
| 1/3 |
c |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Sugar |
|
|
Salt to taste |
| 1/2 |
ts |
Dry mustard |
| 2 |
ts |
Green peppercorns, crushed |
| 1/2 |
ts |
Dried oregano |
|
|
Crusty bread or bread sticks |
INSTRUCTIONS
Thinly slice cheese and tomato and arrange on 4 small plates.
Cut avacado in thin slices and arrange with cheese and tomato. Separate
shallots in rings and scatter over salad.
In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt,
peppercorns and oregano. Shake vigorously until well blended. Spoon over
salad and let marinate 1 hour. Garnish with basil, if desired, and serve
with warm crusty bread or bread sticks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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