| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Veg07 |
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Fresh orange juice |
| 2 |
tb |
Basil oil |
| 3 |
lg |
Tomatoes; red or yellow |
|
|
OR about 1 1/2-lbs; 1/2-inch slices |
| 1 |
md |
Red onion; 1/2-inch slices |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 8 |
oz |
Smoked mozzarella cheese; 1/4-inch slices |
| 1/4 |
c |
Large fresh basil leaves |
INSTRUCTIONS
Fresh vegetables grilled and dressed simply with a reduction of orange
juice mixed with basil-infused oil.
In a small nonreactive saucepan, bring the orange juice to a boil
over high heat. Reduce the heat to medium-low and simmer until
reduced to 1 tablespoon. Remove from the heat and whisk in 1
tablespoon of the basil oil. Set aside.
Preheat the gril to high and brush rack with oil.
Brush the tomato and onion slices on both sides with the remaining
oil and sprinkle with salt and pepper. Grill the tomato and onion
slices for 2 to 4 minutes on each side, or just until charred
andsoftened.
Arrange the tomato, onion, and mozzarella slices in rows, overlapping
the slices on a serving platter. Garnish with basil, drizzle with the
orange dressing and serve.
To make basil oil: heat oil in a skillet or small pan over medium
heat. Add fresh basil leaves; stir and simmer for 2 to 10 minutes or
to taste. Set aside to cool; strain. Use within 24 hours.
NOTES : Here is a grilled version of the classic tomato, basil and
mozzarella salad. Try to buy freshly smoked mozzarella and firm
tomatoes. A grill rack is helpful.
Recipe by: Italian Grilling: Light and Simple by Jean Galton
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