Wednesday, August 8

Recipe File: Vegan Caprese Salad

The hubby is a man of Jersey -- South Jersey. And he likes his Italian food.

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.

Ingredients
  • 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

Instructions
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!