| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Side, Dishes |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh whole-milk mozzarella |
|
|
Or imported buffalo-milk |
|
|
Mozzarella — at room |
|
|
Temperature |
| 4 |
|
Tomatoes, cored and thinly |
|
|
Sliced — at room |
|
|
Temperature |
| 1/2 |
c |
Extra virgin olive oil |
|
|
Juice of 2 lemons |
| 1/4 |
c |
Shredded fresh basil leaves |
|
|
Coarse salt and fresh ground |
|
|
Pepper — to taste |
|
|
Additional basil sprigs — |
|
|
For garnish |
INSTRUCTIONS
1. Slice cheese into rounds about 1/8 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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