Antipasto Salad With Basil Dressing Recipe
- 2 lrg red bell peppers
- 1 c. fresh basil leaves - (packed)
- 1 x garlic clove
- 1/2 tsp salt
- 3/4 c. extra-virgin extra virgin olive oil
- 1/2 lb thinly-sliced prosciutto
- 2 x balls fresh water-packed mozzarella cheese - (8 ounce ea) liquid removed, and thinly sliced into rounds
- 4 lrg tomatoes thinly sliced
- 6 x hard-boiled Large eggs shelled, and sliced into 1/4"-thick rounds
- 1/4 c. Kalamata olives pitted, and coarsely minced (or possibly other brine-cured black olives)
- Char peppers directly over gas flame or possibly under broiler till blackened on all sides.
- Enclose in paper bag; let stand 10 min.
- Peel, seed, and slice peppers thinly.
- Combine basil leaves, garlic, and salt in processor and blend to coarse puree.
- With machine running, gradually blend in oil.
- Transfer basil oil to small bowl.
- (Peppers and basil oil can be made 1 day ahead.
- Cover separately and chill.)
- Arrange prosciutto around edge of platter.
- Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese.
- Tuck in egg slices; top with pepper strips.
- Sprinkle salad with olives; drizzle with some basil oil.
- Serve with remaining basil oil.
- This recipe yields 6 servings.
- Comments: Roasted bell peppers, prosciutto, and olives are added to the classic Italian trio of tomatoes, mozzarella, and basil.
- Serve with plenty of crusty country bread.
red bell peppers, fresh basil, garlic, salt, extravirgin extra virgin olive oil, water, tomatoes, eggs, olives
Taken from cookeatshare.com/recipes/antipasto-salad-with-basil-dressing-65809 (may not work)