California Caprese Salad
Line salad plates with Baby Romaine, Redleaf, and other Leaf Lettuces (these came from our garden).
Slice Mozarella Bocconcini into perfect slices with an Egg Slicer.
Slice 4 - 5 Small Tomatoes horizontally.
Peel a small Haas Avocado and slice.
Chiffonade about 12 Fresh Basil Leaves.
Alternately stack 3 Tomato and Mozarella slices in the middle of the plate. Place Avocado slices around them (like parentheses). Then, alternate Tomato, Mozarella, and Avocado slices in a circle around them. Sprinkle with Fresh Basil, Salt, and Pepper. Drizzle with good quality Balsamic Vinegar and Olive Oil.
This sauce is a repeat on my blog, but this time, we used Rotini pasta. One of my favorite comfort foods!