1 bunch radishes, cleaned, sliced thinly (1 cup)
1 small fennel bulb, sliced thinly (1 cup)
1 cup thinly sliced red onion
3 large tomatoes, diced to ½ inch
8 ounces mozzarella cheese balls, cut to 1/3
¼ cup olive oil
1 tablespoon dried basil
1 pinch salt and fresh ground pepper (optional)
METHOD
Use
a mandolin to slice the vegetables. Be careful of your fingers when slicing the
radishes. Cut the stems off of the fennel bulb and slice from the top down
until you have about one cup. Clean the
red onion and cut it in half lengthwise. Hold the cut to the side when slicing.
Place
all the vegetables in a large salad bowl and toss together. Sprinkle with the
dried basil and refrigerate for 30 minutes. Divide onto 4 salad plates, drizzle
with a little olive oil and season with salt and pepper before serving
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