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Receta Tomato And Bocconcini Salad With Basil And Balsamic Reduction
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Ingredientes
- 6 lrg tomato, sliced 1/2 inch thick
- 6 lrg bocconcini, sliced 1/2 inch thick
- 1 c. balsamic vinegar, reduced by 1/2
- Â Â Basil Oil
- 3 c. fresh basil, leaves
- 1 c. grape seed oil
Direcciones
- On large platter alternate tomato and boconcini, sprinkle with course salt and fresh grnd pepper.
- In a small bowl whisk together reduced balsamic with basil oil (see recipe).
- Drizzle on to salad and garish with fresh basil leaves.
- Serve immediately.
- Basil Oil:Blanch basil leaves in boiling water for 30 seconds.
- Remove and plunge into ice water bath.
- Remove right away and dry gently between sheets of paper towel.
- In a blender puree oil and basil leaves.
- Transfer to airtight container and leave overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 359g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28mg | 1% |
| Potassium 763mg | 22% |
| Total Carbs 27.46g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 21.71g | 14% |
| Protein 3.12g | 5% |
