Not So Traditional Caprese Salad

Serves: 4

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Northwest Arugula-hazelnut Pesto

Preparation

Slice the tomatoes crosswise into 1/4-inch thick slices. Sprinkle with a little of the sea salt. Slice the mozzarella into the same thickness. On a platter or each of 4 plates, arrange the tomato slices intermittently with the sliced mozzarella and the basil leaves. Scatter with the olives and artichoke hearts and drape the prosciutto alongside. Drizzle with the balsamic vinegar. Serve with Arugula-hazelnut Pesto.

For Northwest Arugula-Hazelnut Pesto

(Makes about 1-1/2 cups)

Place all of the ingredients in the bowl of a food processor or blender and blend until slightly chunky.

Recipe by Lynne Vea, PCC Cooks instructor

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 14, 2007

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: basil, cheese, hazelnuts, tomatoes

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