AFGHAN SALAD

"Also known as Salata. This refreshing and colourful tomato, carrot and onion salad is light and crunchy.

SERVE 4

PREP 15 minutes

Ingredients

2-3 large tomatoes, finely chopped (260g)

50g fresh coriander, roughly chopped

20g fresh mint, roughly chopped

1 lemon, juice and finely grated zest

1 tbsp extra-virgin olive oil

good pinch pepper

1 large red onion, finely diced (180g)

half cucumber, finely diced (160g)

2 large carrots, grated (250g)

Method

Add the tomatoes to a bowl with the coriander, mint, lemon juice, olive oil and pepper and mix well.

Add the red onion, cucumber and carrot. Mix well and serve.

Chef's tips

Try with different herbs such as parsley, basil or dill.Serve with grilled meat, fish or poultry.Great as part of a buffet or for a packed lunch".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Afghan-salad/

Everyday green chopped salad

With easy homemade dressing and nuts

“This just goes to show that even the simplest green salad can pack a real flavour punch ”

Serves 4

Cooks In 10 minutes

Difficulty Super easy

Vegetables, Dairy-free, Vegan, Vegetarian

Nutrition per serving

Calories 94 5%

Fat 7.9g 11%

Saturates 1.1g 6%

Protein 1.8g 4%

Carbs 2.7g 1%

Sugars 2.1g 2%

Of an adult's reference intake

Ingredients

4 scallions

½ cucumber

1 handful fresh basil leaves

½ head Boston lettuce , or small red leaf lettuce

½ heart romaine

½ cup sprouted cress or alfafa

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

½ teaspoon Dijon or English mustard

⅛ teaspoon sea salt

freshly ground black pepper

½ cup chopped toasted walnuts , or your favourite nuts

Method

Chopped salads are incredibly simple to make, you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you’re practicing your knife skills? Anyone can make these salads, just make sure you use a good, sharp chef’s knife and your biggest chopping board – and watch your fingers!

Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veggies first, so trim and chop your scallions and slice your cucumber. Slice your basil. Bring it all into the centre of the board, and continue chopping and mixing together.

Add the lettuce leaves, and cress or alfalfa to the board. When everything is well chopped, you’ll have a big mound of salad on the board.

Make a well in the middle and drizzle in the extra virgin olive oil and red wine vinegar. Add the mustard and the salt and pepper. Sprinkle with nuts. Mix up so everything gets well coated and serve on the board or in a bowl.

Serving suggestions:

This makes a nice addition to any main dish such as Barbecued chicken, Spaghetti and meatballs or Old-school pork chops with apples.

Jamie's tips:

- What I want to show you here is that the sky’s the limit when it comes to the different ingredients you can add to a chopped salad – you can use whatever’s available.

- The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture. Try out different things, and don’t feel obliged to use the same old stuff all the time. Bell peppers, tomatoes, herb sprigs, a peeled and pitted avocado . . . you can get any or all of these into a chopped salad.

- Basil works well in this salad, but so do lots of other soft fresh herbs, such as chives, chervil, or mint.

- For a bit of extra crunch, simply toast some nuts in a warm pan, but watch them as once they start to go brown they can burn very quickly.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/everyday-green-chopped-salad/#gGTwP21cpVHIp8bl.99

How To Cook Like Michael Pollan

Credit: Karsten Moran/The New York Times

"The author reveals how to cut calories and carbon emissions—and you won’t even have to make a trip to the farmer’s market. 

BY RENE EBERSOLE

Published: 11/06/2014

Between one-fifth and one-third of all greenhouse gas emissions result from our food system. In a recent interview with Audubon Magazine, Michael Pollan, author of The Omnivore's Dilemma and more recently Cooked, A Natural History of Transformation, spoke with Rene Ebersole about how the fork can be a powerful weapon against climate change. A widespread shift toward smarter consumer choices can reduce air, water, and soil pollution, which in turn can produce healthier food and a cleaner planet, the author says. While shopping at farmers' markets, growing vegetables, and carrying cloth grocery bags are great ways to help thwart climate change, he offers some other very simple, often-overlooked practices that can provide some similar benefits. 

1. Buy frozen. There's a notion that because it's expensive to buy groceries at the farmers' market, eating sustainably is unaffordable for people who don't have a Prius or a house covered with solar panels. Not true, Pollan says--just look in the freezer aisle:

"Processed foods are not necessarily so cheap. If you're willing to cook from raw ingredients you can often cook more cheaply. So I'm not always sure it's a financial question as much as a time question. I would also say that the cult of fresh gets a little bit overdone in that there's nothing wrong with frozen vegetables, and they're really cheap. Even if you can't afford farmer's market organic spinach, you can afford a box of frozen spinach, which is a great product. And it's washed, by the way, so it's really convenient and much faster to cook. I think that there's this tendency to assume that it's a choice between eating fast food crap and farmer's market food--and that's not the first choice. The first choice is between eating real food and processed food. Real food is cheaper than processed food. It doesn't have to be organic; it doesn't have to come from the farmer's market. You can eat well and improve your diet dramatically simply by making that change." 

2. Don't try to cook like you're on a cooking show. Making fresh, healthy meals at home and buying fewer processed items is the way to go, but many people have trouble making that leap Pollan says, offering some insight:

"Either they don't know how to cook because their parents didn't cook; or they're intimidated by cooking because they see experts do it on television and it looks really hard (I mean they make it look like brain surgery on cooking shows); or they just don't have time; or they don't think they have time because the kind of cooking they see on television takes a really long time. But every night home cooking is not making a gourmet meal, and it need not take more than a half hour. Look how much time you can spend microwaving frozen food. You could easily spend a half hour just doing that for a family of four because you can't do it all at once. We have to look at where we spend our time. What do we value? Some people value watching cooking shows more than they value cooking. Or they value being online more than cooking for their family. So that's why I wrote my book Cooked, to hopefully inspire people to get into the kitchen and show them that it's really a very interesting and pleasurable way to spend a little bit of your leisure time." 

3. Raid the refrigerator. Instead of trying to replicate those meals on cooking shows, with umpteen ingredients and hours of prep time, mix up quick and easy dishes from what's already stocked in the kitchen. Pollan's go-to meal:

"I always have frozen spinach in the fridge, and I always have canned wild salmon and pasta in the pantry. With those three ingredients and a little bit of olive oil and maybe some garlic, maybe some basil (if it's in the garden at the time), I can make a really great meal--one of my favorite meals, in like 20 minutes. I defrost the spinach, cook the pasta, saute the spinach over the pasta, open the can of salmon and I put that on top of the spinach, then I put a little basil on that and maybe pour a little extra olive oil on it. It's delicious. If you're in the habit of cooking, you'll have the right things in your pantry, and if you're just strategic about it, and it becomes a habit, it doesn't have to consume your life." 

4. Divide and conquer. Spread the work around. Pollan says: 

"One of the problems with cooking was it was assumed to be the woman's responsibility, and her exclusive responsibility. That makes it really hard, especially if the woman is also working. So I think we have to get men and children involved in the kitchen. You know, if you share the work, it's not that much work. There's also a social dimension. The problem with cooking was we isolated it; it was one person in the nuclear household doing it. But if you do it with your kids it's often very pleasurable time. Kids really love to cook." "

Fonte e imagem: http://www.audubonmagazine.org/articles/climate/how-cook-michael-pollan

Bruschetta with tomato & basil

"A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.

Nutritional Information - Amount per serving:

• Calories 189kcal
• Carbs 18.4g
• Sugar 1.9g
• Fat 10.8g
• Saturates 1.6g
• Protein 3.7g

Serves 6

Ingredients

• 2 handfuls nice mixed ripe tomatoes
• 1 small bunch fresh basil, leaves picked
• sea salt
• freshly ground black pepper
• olive oil
• good-quality white wine or herb vinegar

Method

The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
Make sure your tomatoes are really ripe when making this topping. Give them a wash, remove their cores and carefully squeeze out the seeds. Place in a bowl, tear in the basil, season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste. You can serve the tomatoes either chunky or finely chopped, or you can scrunch them between your fingers before putting them on your basic bruschette – really tasty".

Fonte e imagem: http://www.jamieoliver.com/recipes/bread-recipes/bruschetta-with-tomato-and-basil

Salada de Courgetes de Michela Chiappa

PFotografia: Jamie Oliver Ltd

Serve 4-6

Ingredientes

• 4 courgetes
• 1–2 piri-piris frescos
• 1 limão
• azeite
• ½ colher (chá) de mostarda em pó
• sal
• algumas folhas de manjericão

Preparação

Usando um descascador, corte as courgetes longitudinalmente em tiras longas e finas. Em seguida, pique finamente o piri-piri e adicione com as courgetes numa tigela.

Num pequeno jarro, coloque o sumo de limão e cubra com o dobro da quantidade de azeite extra virgem. Adicione a mostarda em pó e uma pitada de sal, misture bem e despeje sobre a salada. Envolva os ingredientes, em seguida, espalhe as folhas de manjericão e sirva imediatamente.

Informação Nutricional - por dose:

• Calorias 165kcal
• Hidratos de carbono 3.8g
• Açúcares 3.6g
• Gordura 14.5g
• Gordura saturada 2.2g
• Proteínas 3.7g

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/michela-chiappa-s-zucchini-salad

Aubergine lasagne

Fotografia: David Loftus

"I recently ate a similar dish at a wedding in Italy, where it was cooked in a large, shallow dish. It has the same vibe as a Greek moussaka, but uses pasta rather than potatoes in the layering, making it more of a lasagne bake. The fresh sheets you can buy in supermarkets are very good and well worth using.

Nutritional Information - Amount per serving:

• Calories 385kcal
• Carbs 20.8g
• Sugar 1.8g
• Fat 25.2g
• Saturates 9.4g
• Protein 15.5g

Serves 6

Ingredients

• 3 aubergines
• 3 cloves garlic, peeled and sliced
• a few sprigs fresh thyme, leaves picked
• 1 dried red chilli, crumbled
• 6 tablespoons extra virgin olive oil
• 2x400 g organic tinned plum tomatoes
• 1 splash balsamic vinegar
• 1 bunch fresh basil, leaves picked and stalks chopped
• 150 g Cheddar cheese, grated
• 2 handfuls Parmesan cheese, grated
• 6-8 fresh lasagne sheets

Method

Preheat the oven to 200°C/400ºF/gas 6. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes.

Add the tins of tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened.

Spread a layer of aubergine sauce in a large, shallow dish. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. Repeat once or twice more, until your dish is full. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil.

Place in the oven for 25 to 30 minutes until bubbling and golden".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/aubergine-lasagne

'Abundance' tomato soup with basil oil

Fotografia: David Loftus

"If your tomato plants are groaning under the weight of all their ripe fruit, or even if you've just got some over-ripe tomatoes to use up, then this is a great soup to have up your sleeve. As long as your tomatoes are really ripe you'll end up with a wonderfully sweet soup no matter what type of tomatoes you've used. The basil oil is also great for drizzling over salads, pastas or pizzas so if you want to keep it for a couple of weeks, just strain it through a sieve and store it in a sterile jar.

Nutritional Information - Amount per serving:

• Calories 374kcal
• Carbs 10.8g
• Sugar 10.4g
• Fat 34.7g
• Saturates 5.1g
• Protein 2.6g

Ingredients

• For the basil oil

• large bunch fresh basil, leaves picked, stalks finely chopped
• sea salt
• 200 ml extra virgin olive oil

• For the soup

• olive oil
• 2 cloves garlic, peeled and sliced
• 2 kg mixed tomatoes, very ripe
• good-quality red wine vinegar

Method

To make the basil oil, put a few of the basil leaves in a bowl of cold water for later, then place the rest in a mortar. Add a pinch of salt and use a pestle to bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.

To make the soup, add a lug of olive oil to your biggest pan over a medium heat. Add the basil stalks to the pan with the sliced garlic. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they'll be naturally sweet and soft, which means you won't need to cook the soup for too long.

Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until you get a consistency that's to your liking.

Serve in warm bowls with a spoonful of bright green basil oil swirled on top and sprinkled with the reserved basil leaves. You can even eat any leftovers cold from the fridge for a really fresh, light soup".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/-abundance-tomato-soup-with-basil-oil

Power Up Your Summer Salads

By Mehmet C. Oz, MD, and Michael F. Roizen, MD

"Last time you had a salad for your main meal, did you leave the table hungrier than a wolf in a cabbage patch? Sure, a big bowl of greens is good for you, but you'll be raiding the refrigerator an hour later if it doesn't have more going for it than that. Yet if it does, a salad can be seriously satisfying, even for you carnivores out there.

Sure, salads keep you looking good in your Speedo or tankini and give your brain and body a big-time nutrition bump: You're significantly more likely to get your fill of vitamins if you're a salad hound, according to a joint UCLA/Louisiana State University study (we don't have a clue how those two got together). What's more, feasting on veggies (plus some lean protein) helps you fend off cancer, osteoporosis, stroke, and ordinary aging.

Before you start loading up the crisper, keep in mind that the best salads are real meals: lean protein, complex carbs, and healthy fats. The worst? They're usually restaurant salads masquerading as health food but actually oozing fat and calories. Take a Chili's Southwestern Cobb Salad: Without dressing, it has 650 calories and 32 grams of fat. With dressing? A Speedo-busting, heart-stopping 970 calories and 60 grams of fat.

For the best salads -- the kind that make your taste buds zing, your belly smile, and your cells young -- toss these ingredients into your bowl:

• Big and little greens: We probably don't have to tell you that richly colored greens (baby spinach, arugula, romaine, watercress, radicchio) are the foundation of a great salad. They're packed with nutrients that inhibit cancer and help bones stay strong. But don't stop there. For a clean, bright flavor -- and a serious phytochemical boost -- add some fresh herbs. Go for mini powerhouses like mint (filled with cancer-busting monoterpenes), basil (packed with inflammation-fighting volatile oils), or cilantro (it goes after bad cholesterol).
Learn how fruits and veggies help prevent osteoporosis.

• Powerful proteins: Protein keeps your stomach busy for a long time. It responds by telling your brain that you're full. Smart diet move. Instead of sodium-socked deli meats or full-fat cheese, aim for lean fixins like 3 ounces (about the size of a tin of Altoids) of canned salmon, skinless chicken or turkey breast, chopped egg whites, low-fat cheese, or cubed tofu. A quarter cup of walnuts or a half cup of lentils, chickpeas, or beans will also kick up your protein count.
• Major flavor boosters: We've got no beef with the old salad standbys, like carrots, tomatoes, and cucumbers. But to really punch up the flavor, toss in asparagus, corn, black beans, zucchini, portobello mushrooms, red and purple peppers, or baked sweet potatoes. Even better, lightly roast the veggies in a little olive oil first. The deep smoky flavor is to drool for.
• Complex carbs that aren't oil-soaked croutons: Anytime you're cooking up some brown rice, barley, or whole-wheat couscous or pasta, make extra and save it for your salads. Ditto for quinoa (it's like fluffy rice but high in both protein and fiber) or chia (a grain that's a good source of healthy omega-3s). Crave crunchy croutons? Toast and cube some rye bread.
• Dressings that aren't fat phobic: Your salad needs some heart-friendly omega-3 (or omega-9) fats to help your body soak up fat-soluble vitamins like A, D, and K, and it needs disease-fighting carotenoids such as lycopene and beta carotene. Enter real dressings. It's hard to beat balsamic vinegar and a little olive or walnut oil. Swirl in some mustard, ginger, or herbs; if the seasonings are likely to overwhelm the olive or walnut oil, switch to canola oil -- it's less expensive. If you prefer store-bought, check labels to avoid inflammation-encouragers (most other oils, added sugars). Your goal: a dressing that's thin and slippery enough to coat your salad easily. Drizzle on about half as much as you think you need (roughly 2 tablespoons for a meal-sized salad; add extra balsamic if needed). Then, toss like crazy to coat every last lettuce bit. Dig in.

More ways to superpower your salad"

Fonte: http://www.realage.com/food/power-up-your-summer-salads?eid=1010665471&memberid=24539180 

Fotografia e receita de Salada de Couscous: http://www.bbcgoodfood.com/recipes/11690/10minute-couscous-salad

Baked Spaghetti with Homemade Ricotta

Photo by Jaymi Heimbuch

I know this Baked Spaghetti dish has a lot of moving parts but it can easily be simplified by substituting some of the from-scratch ingredients with your favorite store-bought items. However, once you make fresh ricotta cheese you will never return to the store for it!

Homemade Ricotta

1 gallon whole or raw milk
1/3 cup of white vinegar
1 teaspoon salt
1. Heat milk in a large, heavy-bottomed pot until it reaches 185 degrees.
2. Remove from heat and add the vinegar and salt, stirring gently.
3. Cover the pot and let stand for two hours.
4. Carefully transfer mixture to a cheese-cloth-lined colander.
5. Let drain for about two hours.
If you are fortunate enough to have any leftover ricotta from this bake, it can be refrigerated in an air tight container for up to a week. Or you might just want to make extra. May I suggest some Ricotta Pancakes? Add a tablespoon of ground food-grade lavender for a nice twist.

Your Favorite Fresh Pasta

Photo by Jerry James Stone
6 large eggs
3 1/2 cups semolina flour, sifted
2 tablespoons ice cold water
1 tablespoon olive oil
1 pinch of sea salt
1. Separate the egg yolks from the whites.
2. Place the yolks into a measuring cup.
3. Slowly add the egg whites to about 7/8 of a cup.
4. Gently whisk together the egg mixture and olive oil.
5. In a large bowl, slowly add the egg and oil mixture to the semolina flour.
6. Knead dough for about 10 minutes.
7. Roll dough into a ball, wrap with a towel and let rest for 30 minutes.
8. Roll out spaghetti through a pasta machine.
9. Bring salted water to a boil in a large pot.
10. Cook pasta for about 2 minutes and drain.

Roasted Tomato Marinara

Photo by Kevin Schuder
10 pounds fresh tomatoes
2 yellow onions, peeled and diced
2 shallots, chopped
6 gloves of garlic, chopped
1/2 cup red wine
1 tablespoon of dried basil
1 tablespoon of dried oregano
2 tablespoons of dried sage powder
1 teaspoon of dried thyme
1 bay leaf
1 or 2 tablespoons of chili powder
1 teaspoon of sugar
Olive oil
1. Heat a large saute pan over high heat.
2. Add the tomatoes, don't move them until they burn and blister. Then flip them over, repeating until the tomatoes are charred and softened.
3. In a large sauce pot, warm some olive oil over a medium-high heat.
4. Add the onions, shallots, and garlic. Cook until softened then remove from heat.
5. Add the tomatoes.
6. Deglaze the saute pan with some of the red wine, add it to the sauce pot.
7. Add the remaining red wine, the dried herbs, and the chili powder.
8. Carefully blend with an immersion blender or in batches through a food processor.
9. Add bay leaf and cook at a very low simmer for 2 hours.
10. Finish with sugar.
11. Salt and pepper to taste once cooled.

Baked Spaghetti

Photo by Jaymi Heimbuch

Homemade ricotta cheese
Fresh spaghetti, cooked
Roasted tomato sauce
1 bunch of fresh basil, washed
1 cup of mozzarella cheese, grated
1. Using a 9 x 13 dish, layer the sauce, ricotta and spaghetti as you would a lasagna.
2. Top with mozzarella and bake at 350°F until the sauce is bubbly.
3. Finish with fresh basil leaves and serve.
This dish is simple in its construction but with all of the fresh ingredients, it is bursting with flavor. Still, don't steer away from modifying it. Spinach and roasted red peppers would be a quick compliment, as would mushrooms.

Fonte e imagens:
http://www.stumbleupon.com/su/2Y8zGu/www.treehugger.com/files/2011/03/baked-spaghetti-with-homemade-ricotta.php

Scrambled Pasta

William Meppem

 

Serves 4| Hands-On Time: 15m | Total Time: 15m

Ingredients

• 1/4 of a 1-pound box of spaghetti (about 2 cups cooked)
• 3 tablespoons olive oil
• 1 green Italian frying pepper or 1 green bell pepper, thinly sliced
• 4 whole scallions, thinly sliced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 4 large eggs
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 teaspoon kosher salt
• 1/2 cup finely chopped fresh basil leaves
• crusty bread for serving

Directions

1. Cook spaghetti according to the package directions.
2. Meanwhile, heat the oil in a skillet over medium heat. Sauté the green pepper, scallions, and crushed red pepper (if desired) until tender but not brown, 3 to 4 minutes.
3. In a medium bowl, whisk the eggs with the Parmesan and salt; add them to the skillet with the spaghetti and basil. Toss gently over heat until eggs are set.
4. Serve with grated Parmesan and crusty bread.

By Jane Kirby,  April 2003

 

Fonte e imagem:

http://www.realsimple.com/food-recipes/browse-all-recipes/scrambled-pasta-10000000659306/index.html

Mozzarella and Red Pepper Salad

" Ingredients (Serves 4)• 4 large red peppers
• 1 garlic clove, thinly sliced
• a few fresh basil leaves
• salt and freshly ground pepper
• a few tomatoes, halved
• 2 fresh buffalo mozzarella
• a few capers (optional)
• bread and mixed salad leaves or baby spinach, to serve For the salad dressing
• 2 anchovy fillets
• 1 small garlic clove, crushed
• a pinch of crushed chillies or hot cayenne pepper
• a good squeeze of lemon juice
• 150ml olive oil
• freshly ground black pepper

Directions
1) Preheat the oven to gas mark 4/ 180°C/350°F.
2) Place the peppers on a baking sheet and roast for about 45 minutes, until soft and slightly charred.
3) Put in a bowl, cover with cling film and, when cool, peel off the skins, reserving any juices.
4) Remove and discard the seeds and core, then tear the peppers into strips, place them in a large bowl and pour over any reserved juices.
5) Mix in the sliced garlic, basil and seasoning, then leave at room temperature for at least an hour or overnight, if possible, to marinate.
6) To make the dressing, mash the anchovy fillets with the garlic and chillies or cayenne, then whisk in the lemon juice, olive oil and black pepper, to taste.
7) To serve, put the peppers and tomatoes on a large platter or four dinner plates. Tear the mozzarella into rough pieces, then sprinkle the salad with capers, if using, and the dressing. Add a few leaves, if you like, and serve with crusty bread.

Words by Janet Smith. Photograph by James Murphy, Sunday 30 April 2006"

Fonte e imagem:

http://www.marieclaire.co.uk/lifestyle/recipes/163578/mozzarella-and-red-pepper-salad.html