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| Recipes |
Marion’s Italian Caprese Salad
(right-click to save)
This is an absolutely fabulous dish that I perfected when traveling to
Italy. The key to making Caprese salad is to use fresh, organic ingredients.
Italian olive oil directly from Italy has a much more flavorful, pungent taste
that really brings out the flavors of all the ingredients in this recipe. Fresh
basil is an absolute must! Your tomatoes must be ripe and you must spend a
few extra dollars to get the Italian fresh buffalo mozzarella. There is no
comparison to the taste! Once you’ve made this yourself with fresh ingredients,
you’ll have a hard time ordering it out in a restaurant!
Serve this as a salad or an appetizer – it’s a guaranteed crowd-pleaser!
Can I tweak this for my type?
This recipe is really great for all five Hauser
Diets. Giraffes should reduce
the cheese and go easy on the olive oil drizzle, where Lions can drizzle away
to their hearts’ content!
Ingredients:
Arugula, fresh, washed
2 large ripe beef steak tomatoes
1 large ball of Italian fresh buffalo mozzarella cheese in
water
2-4 Tbsp fresh basil, chopped
2-4 Tbsp fresh Pecorino Romano cheese, grated finely
Fresh Italian Extra Virgin olive oil
Kosher salt
What to do:
1. Lay arugula over a platter/plate.
2. Slice tomatoes in circles, about 1/8 to ¼ inch thick
and arrange on
a platter/plate on top of arugula.
3. Sprinkle with Kosher salt.
4. Slice fresh mozzarella cheese 1/8 to ¼ inch thick
and arrange on top of tomatoes.
5. Sprinkle with fresh chopped basil and shredded cheese.
6. Drizzle with Italian EV olive oil over all. Sprinkle with
additional salt
to taste.
7. Serve immediately. |
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