Vegan caprese salad nearly fits the bill, though he'd like his with a large bowl of spaghetti bolognese on the side, thank me very much.
But it's a beautiful thing...hard to distinguish visually from a platter we had in Rome. It's just considerably more healthy.
- 2 large heritage tomatoes
- 1 small jicama, peeled
- handful of sweet basil, fresh
- 2 Tbs. balsamic vinegar
- 2 Tbs. cold-pressed extra-virgin olive oil
- 2 Tbs. capers
- 1 tsp. sea salt
- 1 tsp. freshly ground pepper
Slice tomatoes and peeled jicama. On a large shallow platter, layer tomatoes and jicama slices with basil leaves. Drizzle salad with vinegar and a very small amount of olive oil. Garnish with capers, salt and pepper to taste.
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Feeding the hubby Italian gruel while I'm nibbling on lettuce? Now That's Amore!
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