[prev] [thread] [next] [lurker] [Date index for 2004/6/15]
There's a really rather nice marinated avocado and mozzarella salad I've been making recently. It's been a bit of a let's-see-what-could-go-well-with-this kind of experience, so no exact amounts, I'm afraid... Ingredients: roughly equal amounts of avocado and mozzarella a bunch of basil, cut into tiny bits some olive oil perhaps some chives, chopped up a quarter of a red pepper cut into wee slices, if you feel like it either balsamic vinegar or white wine vinegar maybe a clove of garlic a little lemon juice salt and ground black pepper a spoonful of sugar, demerara seems to work well The basic idea is to first take the avocado and mozzarella and chop them up into nice shapes -- slices look good, but cubes are easier to deal with. Then, take all (or some of) the other ingredients and mix them up into a marinade that you pour over the avocado & mozzarella and let sit in the fridge for an hour or two. This all makes a rather nice salad that somewhat unfortunately sometimes ends up looking like Blackadder's "purest green". But it does taste good. eemeli Roger Burton West wrote: > I'm having some friends over this coming weekend, and while the > long-range forecast promises thunder and lightning in London I don't > want to be committed to serving hot food if it's as warm as it was > today. What are some thoughts on good cold dishes that are easy to > prepare? (Bearing in mind I'm very lazy.) > > Currently thinking about potato salad, and a cherry-tomatoes-and-celery- > sticks-and-carrots arrangement with "fake thousand island". > > R > >
Generated at 21:00 on 20 Jun 2004 by mariachi 0.41