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Roman-style mozzarella salad

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Ingredients for 4 servings:

  • 200 g tomatoes, dried in oil
  • ¼ bunch parsley
  • 1 tbsp balsamic vinegar
  • 150 ml oil from the tomatoes
  • 1 garlic clove(s)
  • pepper
  • 100 g mixed leaf salad
  • 500 g buffalo mozzarella

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain the tomatoes, reserving the oil. Place the tomatoes in a blender. Wash the herbs, shake dry, and add them. Add the vinegar and 150 ml of tomato oil and blend until smooth. Peel the garlic, press it in, and mix with the tomato and herb puree. Season to taste with pepper. Wash and dry the lettuce leaves, and arrange on plates. Slice or dice the mozzarella and place on the lettuce leaves. Drizzle with the tomato dressing and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Roman-style mozzarella salad

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