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Yield: Serves 4
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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. |
RECIPE INGREDIENTS
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DIRECTIONS
In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
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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.
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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.
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Sprinkle the basil over the salad and serve immediately.
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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
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