Peppery Mozzarella Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Mozzarella cheese,
2 large: Beefsteak tomatoes, cut in half
1: Ripe avacado,
2: Shallots, peeled, thinly sliced
1/3 cup: Olive oil,
2 tbsp: Lemon juice,
1/2 tsp: Sugar,
Salt to taste,
1/2 tsp: Dry mustard,
2 tsp: Green peppercorns, crushed
1/2 tsp: Dried oregano,
Crusty bread or bread sticks,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp