Arugula Salad With Bocconcini And Basil Oil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Dujour09, New | 4 | Servings | |
INGREDIENTS
| 8 | oz | Arugula |
| 2 | oz | Peppers, red and yellow |
| roasted | ||
| 4 | Plum tomatoes, oven dried | |
| 1/2 | oz | Nicoise olives, chopped |
| 6 | oz | Mozzarella |
| 5 | T | Tomato fondue * |
| 6 | Pieces bocconcini | |
| 2 | oz | Virgin olive oil |
| 1 | oz | Roasted garlic oil |
| 2 | oz | Balsamic vinegar |
| Salt and pepper |
INSTRUCTIONS
In bowl combine arugula, peppers, oven dried tomatoes, olives and dressing. Season to taste. On large plate place salad. Top with slices of mozzarella. Garnish with dollops of tomato fondue and bocconcini. Note: Tomato Fondue - fresh tomatoes cooked slowly, about 2 to 3 hours, with shallots, garlic and seasonings until well concentrated. Busted and entered for you by: Bill Webster CHEF DU JOUR DON PINTABONA SHOW #DJ9104 Converted by MM_Buster v2.0l. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 277
Calories From Fat: 90
Total Fat: 10.2g
Cholesterol: 100.3mg
Sodium: 345.4mg
Potassium: 481mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 3.8g
Protein: 38.5g