Fresh mozzarella and basil works perfectly with the slight heat of the chile peppers in this simple but satisfying salad.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 3 large chilies
- 6 balls fresh buffalo mozzarella
- Handful basil leaves
- Olive oil
- 1 lemon
- Salt and pepper
Preparation:
Roast chiles on gas flame or in oven until skins are black. Place in bowl and cover with plastic wrap for about 5 minutes.
Rip up mozzarella balls into quarters and place on large plate.
Once the chilies have cooled down enough to handle, peel off blackened skins. Remove seeds and thinly slice.
Sprinkle chilies and handful of ripped up basil leaves over mozzarella. Drizzle with olive oil and the juice of 1 lemon. Season with salt and pepper.
Yield: 4 servings
Recipe Source: The Naked Chef Takes Off by Jamie Oliver (Hyperion)
Reprinted with permission.
Rip up mozzarella balls into quarters and place on large plate.
Once the chilies have cooled down enough to handle, peel off blackened skins. Remove seeds and thinly slice.
Sprinkle chilies and handful of ripped up basil leaves over mozzarella. Drizzle with olive oil and the juice of 1 lemon. Season with salt and pepper.
Yield: 4 servings
Recipe Source: The Naked Chef Takes Off by Jamie Oliver (Hyperion)
Reprinted with permission.
