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Anti-Pasta
Salad
Ingredients (Serves:
4)
1 bag White Toque Grilled Eggplant
1
bag White Toque Grilled Red Pepper
1 bag White
Toque Grilled Yellow Pepper
1 bag White Toque
Grilled Zucchini
1 tray White Toque Roasted Tomatoes
2 bags White Toque Grilled Asparagus
1 bag White
Toque Artichoke Quarters
1 jar Pitted Salt Cured
Olives (14oz)
1 tray White Toque Bufala Mozzarella
Pearls (5g)
4 oz Olive Oil
1 tbsp Garlic
1
tbsp Basil Pesto
2 oz Maille Balsamic Vinegar
(reduction)
Salt & Pepper (to taste)
Method |
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- Thaw and pat dry all grilled and roasted vegetables except the
tomatoes. Cut into bite size pieces.
- Sauté the artichoke quarters if not grilled, chill and reserve.
- Combine first 8 ingredients and keep chilled.
- To make the dressing, combine the last 5 ingredients, adjust
seasonings to taste.
- To serve add dressing to the grilled vegetables and add the bufala
mozzarella pearls.
TIP: Dress only what you will be serving, and serve
immediately after, as the mozzarella will discolor from the balsamic
vinegar. |
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