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Once the basis for an Italian peasant meal, this colourful
salad, served with some crusty bread, is also perfect for
today's light summer eating.
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| Preparation Time: |
15 minutes |
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Serves 4 |
| Salad: |
|
| 1 cup (250 mL) |
Ontario Green Beans |
| 4 |
Ontario Tomatoes, cut in wedges |
| 1 cup (250 mL) |
sliced Ontario Mushrooms |
| 1 cup (250 mL) |
mozzarella cheese cubes |
| 2 |
Ontario Green Onions, chopped |
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Ontario Romaine Lettuce leaves |
| Basil Vinaigrette: |
|
| 1/2 cup (125 mL) |
vegetable oil |
| 2 tbsp (25 mL) |
lemon juice |
| 1/2 tsp (2 mL) |
salt |
| 1/4 tsp (1 mL) |
pepper |
| 2 tbsp (25 mL) |
chopped fresh basil |
Blanch green beans in boiling water for 2 minutes. Immediately
plunge into ice water to stop cooking and set colour. On large
platter, arrange tomatoes, mushrooms, beans, and cheese in
concentric circles on Romaine leaves. Sprinkle tomatoes with
green onions. Whisk together all vinaigrette ingredients.
Spoon over salad.
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