Recipes

Summer Tomatoe Salad with Italianno de Capri

Posted by Administrator on March 19, 2012 in Salads

Yields 4 Servings

    Ingredients:
    2 lbs. yellow pear tomatoes
    1/4 lb. grape tomatoes
    1 cup olive oil Stella Cadente's L'Autunno Blend
    1/2 cup White Vinegar
    4 tsp. Two Snooty Chefs Italianno de Capri
    8 leaves of fresh basil

    Procedure:
    Wash all tomatoes and cut length wise.
    Make simple vinaigrette: 1/2 cup white vinegar
    1 cup olive oil
    4 tsp. Two Snooty Chefs Italianno de Capri
    Cut leaves of fresh basil *chiffonade cut.
    Mix well, served with grilled sliced Italian bread.

Hints:
Chiffonade cut is a classical French cut. Wash basil and dry, remove stems, place each leaf on top of each other, roll tight like rolling to make a cigar, then cut with knife as thin as possible cross-wise.

See Two Snooty Chefs website for other great selections www.twosnootychefs.com