| Asparagus & Mozzarella Salad
1 pound of Medium size asparagus
1/4 cup of Olive oil
2 tablespoons of Champagne or white wine
Dijon mustard and minced garlic
Salt and freshly ground
1/2 pound of Fresh mozzarella, cut, about 1/4 inch wide and 1
2 Vine-ripened tomatoes
4 ounces of Wafer thin slices (rounds)
1/4 cup of Slivered roasted red bell |
|
Simmer the asparagus until just cooked through. Rinse them under cold water to stop the cooking process. Drain, pat dry and cut the spears, on the diagonal, into 1inch long pieces; set aside. Make a dressing of olive oil, vinegar, mustard and garlic and season to taste with salt and pepper. Combine the asparagus and mozzarella and lightly dress with half of the dressing. Alternate rounds of tomato and salami on the outside of each dinner plate; center asparagus and mozzarella mixture in the middle; drizzle remaining dressing over the tomatoes and salami. Garnish asparagus and mozzarella with roasted peppers. Yield: 2 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6664 Posted to MC-Recipe Digest V1 #247 Date: Wed, 16 Oct 1996 14:43:49 -0400 From: Meg Antczak <meginny@frontiernet.net>
|
-