Mozzarella Salad
By: Anonymous
Published: Thursday, April 1, 2010 - 12:54am

Ingredients




2 tablespoons Dijon-style mustard
2 tablespoons sherry wine vinegar
1 tablespoon lemon juice
10 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
1 ear of corn, blanched, cooled and kernels cut from cob
1/4 cup finely chopped red onion
1 tablespoon chopped Italian parsley
Butter lettuce leaves
1 bn asparagus tips, blanched and cooled
2 mediums zucchini, thinly sliced on the diagonal
2 yellow squash, thinly sliced on the diagonal
4 smalls tomatoes, cut into wedges
1 medium orange bell pepper, cut into thin strips
3/4 pound mozzarella (fresh, water pack type) 
Preparation

1 * Note: This is not the firm form of mozzarella used for pizza. This is the fresh, moist form also called "water-pack" mozzarella that usually comes in 4- or (8-ounce) balls. 2 * To make dressing: In a small bowl, whisk together mustard, vinegar and juice. Slowly whisk in oil until emulsified. Season with salt and pepper. 3 In another bowl combine corn, onion and parsley with 2 tablespoons of the dressing; set aside relish and remaining dressing. 4 * Assemble salads: Line 4 dinner plates or large platter with lettuce leaves. 5 In bundles, decoratively arrange vegetables on greens. Drizzle remaining dressing over greens and vegetables. Place cheese slices in center of plates. 6 Sprinkle relish over cheese and vegetables. Serve immediately. 7 Serves 4. 


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Tags:

dairyCheese 


Yield:




4.0 servings





Added:

    Thursday, April 1, 2010 - 12:54am  


Creator: 

Anonymous 










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Preparation

 1  * Note: This is not the firm form of mozzarella used for pizza. This is the fresh, moist form also called "water-pack" mozzarella that usually comes in 4- or (8-ounce) balls.  2  * To make dressing: In a small bowl, whisk together mustard, vinegar and juice. Slowly whisk in oil until emulsified. Season with salt and pepper.  3  In another bowl combine corn, onion and parsley with 2 tablespoons of the dressing; set aside relish and remaining dressing.  4  * Assemble salads: Line 4 dinner plates or large platter with lettuce leaves.  5  In bundles, decoratively arrange vegetables on greens. Drizzle remaining dressing over greens and vegetables. Place cheese slices in center of plates.  6  Sprinkle relish over cheese and vegetables. Serve immediately.  7  Serves 4.