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  • Publicado : 27 de mayo de 2011
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Ensalada de Tomates y Queso Mozzarella

• 4 tomates grandes
• 4 cucharadas de aceite de oliva extra virgen
• pimienta negra recién molida al gusto
• 315 g de queso mozzarella cortadoen rebanadas finas
• 8 a 10 hojas de albahaca fresca cortadas en tiras

Modo de preparación
Corta los tomates a la mitad y luego en rebanadas delgadas. Divídelos en cuatro platos. Rocíauna cucharada de aceite de oliva sobre los tomates y espolvorea pimienta negra. Acomoda las rebanadas de queso sobre los tomates y coloca el albahaca sobre el queso.

COLE SLAW DRESSINGIngredients:
• 1 1/4 cup mayonnaise
• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1/4 teaspoon celery seed
• 1/2 teaspoon Creole seasoning or seasoned salt
• 1/4 teaspoon black pepper
• salt,to taste
Preparation:
Combine all ingredients in a jar; shake well. Refrigerate for about an hour; dress shredded cabbage. This makes enough for about 1 medium head of cabbage. I add a littlegrated carrot and onion to the mixture, or you could use green cabbage with a little red cabbage.

TOMATO AND MOZZARELLA SALAD
- 4 large ripe tomatoes, sliced
- 8 ounces fresh mozzarellacheese
- 1 teaspoon fresh basil - use extra leaves for garnish
- 1 teaspoon fresh oregano
- 1 pinch kosher salt--or season to taste
- 1 pinch fresh ground pepper - or season totaste
DRESSING:
- 3 tablespoons balsamic or red wine vinegar
- 1/2 cup extra-virgin olive oil

Slice tomatoes into medium width slices. Slice fresh mozzarella into slices that aresimilar in width to the tomatoes.
Place tomatoes and mozzarella on a plate, alternating the tomatoes with the slices of cheese. Sprinkle salt, pepper, and herbs over the cheese and tomatoes.Prepare vinaigrette by whisking together the vinegar and the olive oil. Drizzle the vinaigrette over all ingredients on the serving plate.
Garnish with basil leaves, if desired, and serve.
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