2 pounds asparagus
1 pint vinaigrette dressing (see recipe p. 754)
6 tomatoes
1 head leaf lettuce
12 ounces fresh mozzarella
12 basil leaves
Servings: 6
1. Trim and blanch the asparagus in salted water. Refresh, drain and marinate in 8 ounces (250 grams) of the vinaigrette dressing for approximately 15 minutes.
2. Remove the core and cut each tomato into 6 wedges.
3. Clean the lettuce and separate the leaves.
4. Slice the mozzarella into 18 slices.
5. Cut the basil leaves chiffonade.
6. Arrange the tomatoes, cheese and asparagus on plates using the lettuce as a base. Pour on the remaining dressing and garnish with the basil.
1 pint vinaigrette dressing (see recipe p. 754)
6 tomatoes
1 head leaf lettuce
12 ounces fresh mozzarella
12 basil leaves
Servings: 6
1. Trim and blanch the asparagus in salted water. Refresh, drain and marinate in 8 ounces (250 grams) of the vinaigrette dressing for approximately 15 minutes.
2. Remove the core and cut each tomato into 6 wedges.
3. Clean the lettuce and separate the leaves.
4. Slice the mozzarella into 18 slices.
5. Cut the basil leaves chiffonade.
6. Arrange the tomatoes, cheese and asparagus on plates using the lettuce as a base. Pour on the remaining dressing and garnish with the basil.
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