Post by gayla on May 9, 2008 14:47:29 GMT -5
Fresh Mozzarella and Roma Tomato Salad
1 pound Fresh Mozzarella Balls
4 Roma Tomatoes
1 head Red Leaf Lettuce (washed)
Slice fresh mozzarella and tomatoes into approximately 1/3" slices. Marinate in pesto dressing for up to 24 hours. Tear lettuce into large pieces and arrange on serving platter.
Drain some of the dressing off cheese and tomatoes. Save dressing for topping salad.
Alternate cheese and tomatoes in ring on top of lettuce. Drizzle saved pesto dressing.
Accompany with bruschetta if desired. Serve immediately.
Pesto Dressing
2 cups Fresh Basil Leaves
6 cloves Fresh Garlic (minced)
1/2 teaspoon Crushed Red Pepper Flakes
1 cup Fresh Parmesan (shredded)
1/2 cup Pine Nuts (toasted if desired)
1/2 cup Red Wine Vinegar
1 cup Extra Virgin Olive Oil
Salt and Pepper to taste
In food processor, combine garlic, basil, red-pepper flakes, parmesan, pine nuts, and red wine vinegar. Pulse until coarsely chopped. With food processor running, slowly add olive oil until emulsified. Salt and pepper to taste. Will keep up to two weeks covered in refrigerator.
I use this pesto all the time .. it so easy and has many uses.
1 pound Fresh Mozzarella Balls
4 Roma Tomatoes
1 head Red Leaf Lettuce (washed)
Slice fresh mozzarella and tomatoes into approximately 1/3" slices. Marinate in pesto dressing for up to 24 hours. Tear lettuce into large pieces and arrange on serving platter.
Drain some of the dressing off cheese and tomatoes. Save dressing for topping salad.
Alternate cheese and tomatoes in ring on top of lettuce. Drizzle saved pesto dressing.
Accompany with bruschetta if desired. Serve immediately.
Pesto Dressing
2 cups Fresh Basil Leaves
6 cloves Fresh Garlic (minced)
1/2 teaspoon Crushed Red Pepper Flakes
1 cup Fresh Parmesan (shredded)
1/2 cup Pine Nuts (toasted if desired)
1/2 cup Red Wine Vinegar
1 cup Extra Virgin Olive Oil
Salt and Pepper to taste
In food processor, combine garlic, basil, red-pepper flakes, parmesan, pine nuts, and red wine vinegar. Pulse until coarsely chopped. With food processor running, slowly add olive oil until emulsified. Salt and pepper to taste. Will keep up to two weeks covered in refrigerator.
I use this pesto all the time .. it so easy and has many uses.