| Chick-Pea, Pepper, & Mozzarella salad | |
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1) Drain a small 12 oz jar of roasted red peppers and slice into strips. Place in a bowl. Add 2 20 oz cans of chick-peas drained. Add 1/2 cup diced smoked mozzarella cheese. Add 1/3 cup of Nicoise olives, pitted and chopped. Add 3 tbl fresh basil in a chiffonade. 2) Whisk together 2 tbl balsamic vinegar, 1/2 cup extra virgin olive oil, 1 minced garlic clove, salt and pepper to taste. Pour over chick-pea mixture and toss to coat. *NOTE on the basil. The slicing technique is called chiffonade. Take the basil leaves and lay them flat on each other. Then roll them the long way into a tight cigarette type tube.With a sharp knife slice paper thin across the tube. You will get filament-thin chiffonaded basil. | |