Mozzarella and Basil Salad with Tomato Vinaigrette

Name: Mozzarella and Basil Salad with Tomato Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 4 servings Peanut oil or another neutral oil; 1 teaspoon Dijon mustard; 4 servings Extra virgin olive oil; 473 milliliters fresh basil; 355 milliliters About fresh mozzarella; 3 red, yellow, or orange bell peppers; 59 milliliters pine nuts; 1 head radicchio; 4 servings Kosher salt or sea salt; 1 small shallot; 1 Tbsp sherry vinegar; 237 milliliters tomato juice

Mozzarellan and Basil Salad with Tomato Vinaigrette might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegetarian recipe has 370 calories, 13g of protein, and 30g of fat per serving. This recipe serves 4. If you have tomato juice, pine nuts, dijon mustard, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Reduce tomato juice over low heat in a small saucepan until it forms a thick syrup. Meanwhile, mince shallot.

Ingredients you will need

Tomato Juice

Shallot

Ground Meat

Syrup

Equipment you will use

Sauce Pan

Combine reduced tomato juice, vinegar, mustard and shallot.

Ingredients you will need

Tomato Juice

Mustard

Shallot

Vinegar

Whisking constantly, slowly drizzle in peanut oil until mixture has increased in volume by half. Slowly incorporate olive oil until volume of mixture is double what it was before the addition of any oil. Season lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Peanut Oil

Olive Oil

Cooking Oil

Equipment you will use

Whisk

Rinse and dry peppers and halve lengthwise. Coat with peanut oil and arrange skin-side-up on a parchment-lined baking tray or cookie sheet. Broil on high as close to the heating element as possible until the skins of the peppers are charred and blistered. Seal peppers in a plastic bag for several minutes to sweat. Scrape out stems and seeds with the back of a knife and remove skins with your fingers. Thinly slice.

Ingredients you will need

Peanut Oil

Peppers

Seeds

Equipment you will use

Baking Sheet

Baking Pan

Ziploc Bags

Knife

Toast pine nuts in a small skillet over low heat until light golden brown and fragrant.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Frying Pan

Remove basil leaves from stems and submerge in cold water for 1 to 2 minutes to remove any grit. Dry thoroughly with a salad spinner or paper towels. Shred, rinse, and dry radicchio.

Ingredients you will need

Fresh Basil

Radicchio

Water

Equipment you will use

Salad Spinner

Paper Towels

Cut mozzarella into large cubes.

Ingredients you will need

Mozzarella

Toss together roasted peppers, pine nuts, basil, radicchio, and mozzarella in a large salad bowl. Taste vinaigrette on a basil leaf and correct seasoning. Toss salad with vinaigrette and serve immediately on chilled plates.

Ingredients you will need

Vinaigrette