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Bocconcini Salad

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 4
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.
RECIPE INGREDIENTS
1 lb 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
Bocconcini Salad Recipe at Cooking.com
DIRECTIONS
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 author: Mary Beth Clark


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 433
Fat. Total: 30g
Fiber: 2g
Carbohydrates, Total: 8g
Sodium: 622mg
% Cal. from Fat: 62%
Cholesterol: 61mg
Protein: 32g
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