Peppery Mozzarella Saladappetizers, beef, salads 6 oz mozzarella cheese 2 large beefsteak tomatoes, cut in half 1 ripe avacado 2 shallots, peeled, thinly sliced 1/3 cup olive oil 2 tablespoon lemon juice 1/2 teaspoon sugar 1 salt to taste 1/2 teaspoon dry mustard 2 teaspoon green peppercorns, crushed 1/2 teaspoon dried oregano 1 crusty bread or bread sticks Thinly slice cheese and tomato and arrange on 4 small plates. Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad. In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks. |
