Asparagus And Mozarella Salad Recipe - Cooking Index
Asparagus And Mozarella Salad Recipe - Cooking Index
| 1 lb | Medium-size asparagus stalks - peeled | |
| 1/4 cup | Olive oil | |
| 1 tablespoon | Champagne or white wine vinegar - - (to 2 tbspns) | |
| Dijon mustard - to taste | ||
| Minced garlic - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 lb | Fresh mozzarella - cut into sticks | |
| About 1/4" wide and 1" long | ||
| 2 | Vine-ripened tomatoes - sliced very thin | |
| 4 oz | Wafer-thin slices (rounds) of salami | |
| 1/4 cup | Slivered roasted red bell pepper - from the jar |
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 1-inch 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.
This recipe yields 2 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6664 broadcast 04-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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