Fresh Mozzarella Salad With Sangiovese Vinaigrette
POSTED: 9:10 am PST January 22, 2005
UPDATED: 7:12 am PDT September 13, 2010
Makes 4 servings
8 ounces fresh mozzarella cheese, cut into 12 thin slices (see Tip)
2 beefsteak tomatoes, each cut into 6 slices
12 large basil leaves
¼ cup Sangiovese Vinaigrette (see recipe)
Freshly ground pepper for garnish
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
Personalize this traditional Italian salad with Sangiovese Vinaigrette (see recipe). Serve it as a light lunch accompanied by a basket of crusty bread or as a delicious prelude to an Italian entr#&233;e.
8 ounces fresh mozzarella cheese, cut into 12 thin slices (see Tip)
2 beefsteak tomatoes, each cut into 6 slices
12 large basil leaves
¼ cup Sangiovese Vinaigrette (see recipe)
Freshly ground pepper for garnish
On each of 4 salad plates arrange the cheese slices, tomato slices, and basil leaves alternately in an overlapping row. Drizzle each salad with about 1 tablespoon of the vinaigrette and sprinkle with pepper.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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