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| Mozzarella salad with Asparagus and Artichoke |
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(serves 6)
 Ciliegine in Spring Fresh asparagus, blanched - 1 bunch Marinated artichoke hearts, drained, quartered - 2 cups Yellow bell pepper, sliced - 1 each Red bell pepper, sliced - 1 each Fresh thyme, chopped - 6 stems Olive oil - 1 tablespoon Vegetable oil - 2 tablespoons Rice vinegar - 1 tablespoon Shallots, finely diced - 1 tablespoon Sugar - 1 teaspoon Salt and pepper - to taste Discard bottom third of asparagus stalks. Cut each stalk into two or three even pieces and blanch in briskly boiling, salted water for 2 minutes. Cool immediately in ice water (this shocking method keeps green vegetables vibrantly colored). Drain when cooled. For vinaigrette In a small bowl, whisk together oils and vinegar. When liquid begins to emulsify, add shallots, season with sugar, salt and pepper. In a large bowl, gently toss together Mozzarella Fresca mozzarella, asparagus, artichoke hearts, yellow peppers and thyme with vinaigrette. Buon Appetito! |
