Bocconcini Salad Good Recipes

Sunday, March 4, 2018

Bocconcini Salad

"Bite-size balls of clean mozzarella, referred to as bocconcini, make up this exquisite salad. If viable, are looking for out mozzarella di bufala, crafted from water buffalo's milk; a forte of critical and southern Italy, it's far a softer, creamier mozzarella than that made from cow's milk."

Ingredients :

1 pound bocconcini (bite-size mozzarella balls)
eight cherry tomatoes, halved
1/2 cup chopped green bell pepper
1/2 cup chopped celery
half of cup Belgian endive leaves
half of cup coarsely chopped arugula, stems covered
1 half tablespoons fresh lemon juice
three tablespoons extra virgin olive oil
2 tablespoons chopped clean basil leaves
salt and freshly floor black pepper

Instructions :

Prep : 20M	Cook : 4M	Ready in : 20M

In a huge salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
Whisk collectively the lemon juice and olive oil; pour over the salad. Toss till all of the substances are very well coated with the dressing. Transfer salad to person serving plates, if desired. Sprinkle the basil over the salad, season with salt and pepper, and serve right away.

Notes :

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