©2000 Lynne Rossetto Kasper. The Splendid Table™ and Lynne's Sunday Suppers™ are trademarks owned by Lynne Rossetto Kasper. All rights are reserved.
When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
Ingredients
This salad resounds with the intense fragrances and flavors of southern Italy. It's a new take on an old favorite. Thick-sliced tomatoes with mozzarella and basil are spiced with a mixture inspired by the Arab influences in southern Italy. Spoon between the slices a blend of toasted pine nuts, onions, currants, and garlic spiked with fresh lemon juice and hot pepper. The tomatoes and mozzarella foil these new tastes beautifully.
From The Best of Vietnamese and Thai Cooking, by Mai Pham.
From Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes, by James Peterson.
Ingredients
I have been making variations of this quintessentially Israeli salad for almost 30 years. Not only does it taste and look good, but it is so easy to prepare that I make it for last-minute dinner guests when I have no lettuce in the house. (Somehow my fridge is always stocked with raw carrots.)
Copyright 1996 Lynne Rossetto Kasper