 |
 |
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Peppery Mozzarella Salad |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Peppery Mozzarella Salad |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
6 oz Mozzarella cheese
2 lg Beefsteak tomatoes, cut in half
1 Ripe avacado
2 Shallots, peeled, thinly sliced
1/3 c Olive oil
2 tb Lemon juice
1/2 ts Sugar
Salt to taste 1/2 ts Dry mustard
2 ts Green peppercorns, crushed
1/2 ts Dried oregano
Crusty bread or bread sticks 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.
Continue to:
Related Recipes:
Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
|
|
|
|
 |
|