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Caprese Salad Recipe

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This recipe for Caprese Salad, by , is from Four Sisters, A Legacy of Love from our Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Doublin DeJulius


Assortment of Heirloom Tomatoes, Missouri or East Texas Tomatoes, room temperature
1 large ball of fresh Buffalo Mozzarella
Plenty of fresh Sweet Basil, cut into strips
Good Extra Virgin Olive Oil (EVOO)
1 c. toasted Pine Nuts
Coarse Sea Salt and Cracked Pepper to taste

2 ripe Avocados, seeds/flesh removed
1 small Shallot, minced
1 juiced Lemon
Fresh Basil Strips
1/2 c. EVOO
2 T. Dijon Mustard
Sea Salt and Cracked Pepper to taste

Combine all avocado ingredients and mash with fork as desired. Set aside.

Slice the tomatoes thinly along with the mozzarella. Lay the mozzarella on top of the tomatoes and place some of the avocado mixture carefully on top of tomatoes..

Finish the dish with basil strips, toasted pine nuts, sea salt and pepper. Drizzle with EVOO . . .

Personal Notes:
Personal Notes:
This salad is delicious even without the avocado mixture. Alternate the tomatoes and cheese, topped with basil strips. Chill. Drizzle with EVOO prior to serving.




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