Friday, June 18, 2010

California Caprese Salad & Rotini Bolognese

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!


Fresh Herbs for sale at Pike Place Market, Seattle, WA

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