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1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: Preheat the broiler. Coat the broiler pan rack with cooking spray.
In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and black pepper. Set aside.
Place the bell peppers, skin side up, on the prepared rack. Broil, without turning, for 10 minutes, or until the skins are blackened and blistered in spots.
Place the peppers in a paper bag and seal. Let stand for 10 minutes or until cool enough to handle.
Peel the skin from the peppers and discard. Cut the peppers into 1/2" wide strips.
Arrange the tomato slices on a platter. Place the cheese slices over the tomatoes. Scatter the pepper strips on top and sprinkle with the basil.
Drizzle the dressing over the salad. Let stand for at least 15 minutes to allow the flavors to blend.
| Ingredients:
2 cut into 1/2 tomato
2 Pound(s) halved and seeded red bell pepper
87/2000 Ounce(s) black pepper
417/10000 Ounce(s) salt
1 Clove(s) minced garlic
13/625 Cup(s) flaxseed oil
1/6 Ounce(s) extra virgin olive oil
1/2 Ounce(s) balsamic vinegar
4 Ounce(s) 2 ounces mozzarella slices
2 2/3 Ounce(s) julienned basil, fresh |
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Recipe By : Seattle Times-posted by Mike Key
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