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Roasted red peppers are now widely available
in most grocery stores.
Portabella Salad
with Balsamic Vinegar
- 1/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
- Salt and freshly ground pepper to taste
2 whole portabella caps, 3 to 4 inches in diameter, thinly sliced
2 whole marinated roasted red peppers, sliced into 1-inch-wide
pieces
2 tablespoons finely chopped fresh basil
- 2 to 3 ripe tomatoes, sliced thin
2 balls fresh mozzarella cheese, cut into 1/2-inch-thick rounds
- Whisk together in a small bowl the oil
and balsamic vinegar for the dressing; season with salt and pepper
to taste and set aside.
- Alternate the slices of tomato and mozzarella
on 4 salad plates. Drizzle half the dressing over the tomatoes
and cheese. Place the slices of mushrooms and peppers crossed
over one another on top of the tomato and cheese. Drizzle with
the remaining dressing. Sprinkle with chopped basil and serve.
Serves 4.
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