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Bite-sized balls of mozzarella, known as bocconcini, are ideal for making this colorful salad. Look for them in Italian delicatessens, or cut larger mozzarella balls into small chunks. If possible, seek out mozzarella di bufala, made from water buffalo's milk; a specialty of central and southern Italy, it is a softer, creamier mozzarella than that made from cow's milk.
- 1 pound mozzarella bocconcini
- 8 cherry tomatoes, cut in halves
- 1/2 cup diced green bell pepper
- 1/2 cup thickly sliced celery
- 1/2 cup thickly sliced Belgian endive
- 1/2 cup thickly sliced arugula
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons fresh basil leaves or 1 tablespoon dried basil
In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
Pour the lemon juice into a small bowl. Gradually add the olive oil, pouring it in a slow, steady stream and whisking constantly until emulsified.
Pour the mixture over the salad, and season to taste with salt and pepper. Toss until all the ingredients are thoroughly coated with the dressing.
Sprinkle the basil over the salad and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
433 calories; 30g total fat; 61mg cholesterol; 622mg sodium; 8g carbohydrates; 2g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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